2 tb Unbleached white flour
1 c Water
1/4 c Liquid from canned black
— olives 1/3 c Tahini
1 c Finely chopped black olives
Juice of 1 lemon 1/4 ts Thyme
Black pepper Dissolve flour with just enough water to make a smooth, flowing paste. Set aside. Heat water & olive liquid till just under boiling point. Whisk in tahini, a littel at a time, then the flour paste. Simmer overl ow heat til the sauce is thick. Stir in the remaining ingredients & serve immediately. Nava Atlas, “Vegetariana”