Antipasti

This recipe comes from a friend who made Aliyah from Italy to Israel. Remember... guidelines!

Avocado con Yogurt e Tahini/Avocado with Tahini Yogurt

Ingredients:

1 cup/225 ml plain Greek Yogurt

1/3 cup/80 ml Tahini

1/2 teaspoon Baharat OR 1/2 teaspoon Cumin and Pinch of ground Coriander
1/2 teaspoon Zahtar OR 1/4 teaspoon fresh Thyme

1/2 teaspoon Garlic, finely chopped

1 tablespoon Lemon juice

1/4 teaspoon of Salt
Pinch of Cayenne pepper

3 ripe Avocados

1/2 cup roasted Almonds, chopped or flaked

Preparation:

Whisk the yogurt and tahini together, add the spices, lemon juice, salt, and cayenne. Blend well, cover, and refrigerate.

A few minutes before serving, peel the avocados, halving them lengthwise and removing the pits.

Thinly slice each half lengthwise and fan out the slices on a platter or on individual plates. Spoon the yogurt mixture over the slices and sprinkle with the roasted almonds.

Hint:

When preparing avocados, squeeze a bit of lemon juice into a bowl, add a little cold water, and dip the avocados into it as you peel or slice them. This will keep the fruit from turning that unappetizing greyish-black.

Total time: 15 - 20 minutes     Serves: 4 - 6