Stir the sesame paste well before measuring, as the solid paste and the oil separate in the jar. Put the paste in a bowl, first add the water and lemon juice in a thin stream, stirring constantly. At first the sauce is often a little thick, but it becomes more and more creamy and finally white. Season to taste with salt, garlic and pepper. Serve in shallow bowls and sprinkle with paprika and parsley.
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