Avocado Appetizer (Abakadoo ma' Taheena) Syria and Lebanon 4 tablespoons lemon juice 3 tablespoons taheena 1 large or 2 medium avocados 1/4 cup finely chopped parsley 2 tablespoons olive oil 1 clove garlic, crushed 1/4 teaspoon salt 1/4 teaspoon pepper Pinch cayenne 1/2 teaspoon paprika Place the lemon juice and taheena in a blender and blend for a moment; then set aside. Pit and peel the avocados and cut into pieces, then add them with the remaining ingredients — except the paprika — to the lemon juice/taheena mixture and blend into a smooth paste. Place on a flat serving platter and sprinkle with the paprika. Can be served as is, or chilled. Makes 1 cup. From "From the Lands of Figs and Olives" by Habeeb Salloum and James Peters middle eastern recipe index christina m k al-sudairy buy the book!