Instructions: Boil potatoes 15 minutes, or till tender. Push potatoes through a ricer or food mill. (Do not use a food processor, says the original recipe.)

Add the ground almonds, garlic, egg yolk, salt, and pepper. With a wooden spoon, pound until fairly smooth and well-mixed. Gradually add the vinegar and lemon juice. Then add the olive oil, pounding constantly, until the sauce is thick.

Serve with warm pita wedges.

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