Olive-Tahini Sauce

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"