Adapted from Yemek ve Kültür #44
Hibeş, from Antalya and the surrounding region
Ingredients
200 g local tahini
Juice from six local fresh lemons
50 g ground cumin, gently toasted in a dry pan
50 g hot pepper powder (Aci Biber)
1 head garlic
salt
Method
Crush the garlic to a paste in a mortar and pestle. Put the garlic paste in a bowl and mix in the cumin, pepper and tahini with a wooden spoon. Slowly pour in the lemon juice as you massage the mixture with one hand. When you are going to eat the Hibeş, add salt and olive oil to taste.
It is eaten with fresh peppers, olives, or with pickles.
Wisdom
It is said to be good for a sore throat.