Adapted from Yemek ve Kültür #44

Hibeş, from Antalya and the surrounding region


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



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.


It is said to be good for a sore throat.