Saturday, April 24, 2010

Tahini Sauce - So Addictive!

I always have tahini in my kitchen - that wonderful sesame seed paste you get in the International section of food stores.  I used to make a lot of hummus, which calls for tahini, but lately it hasn't been tasting the same.  Not sure what it is.  The only thing different is the blender!

Anyway, I was looking for a simple alternative sauce which did not need a blender, and I found this recipe for tahini sauce on  Although the recipe does require a blender, or at least a mortar and pestle, I just mixed everything together in a bowl with a spoon (tahini and garlic first) and it still came out great.

The recipe is by contributor Saad Fayed. 

Saad Fayed is a restauranteur with an avid interest in preparing Middle Eastern cuisine. He has lived and traveled in many Middle Eastern countries, experiencing the many flavors and specialties of each region. Saad is currently writing a cookbook that features his family's favorite dishes.

Ok, now about the recipe!  I made this twice (although I did not pay attention to the measurements, since I never do, and just went about adding one ingredient after another and tasting in between till it felt right to me)  and both times it was gone before I could even think of taking a picture.  Delish!  We tried it with pita bread, cucumber, celery and carrots - and it was unstoppably good!


•1/2 cup tahini (sesame seed paste)

•3 gloves garlic, crushed

•1/2 teaspoon kosher salt

•2 tablespoons olive oil

•1/4 cup lemon juice

•1 teaspoon parsley, finely chopped (optional)


In a food processor or mortar and pestle, combine garlic and tahini. Add kosher salt.
Remove from food processor and add olive oil and lemon juice. If too thick, add a teaspoon of warm water until desired consistency.
Mix in parsely
Serve immediately or refrigerate.

I actually didn't add parsley, since the nanobot doesn't like the feel of raw parsley in her mouth.  Next time I put some aside for her and then add it to the rest.  And maybe take some pics!

Hope you make this and enjoy!


Saimese said...

Tahini is great! When we make shawarma's at home, we usually mix tahini with some mayo & spread that on the pita (tip I got from my Jordanian friend's dad).

Btw, just spotted the "What I Do" slideshow on the side. Cute!

Unknown said...

Yes - I came across a lot of recipes with mayo in them. It does soften the kick, but I like the kick!

NeverEver said...

LOOOoVVVEEE Tahinah!! I add it to everything, lol. I make sauce sort of like this I guess, only usually without the garlic (I like to make garlic sauce separate with a boiled potato, a little mayo, yogurt, lemon, and salt). Firs tahinah then lemon and vinegar, then salt and water until you get the taste/thickness you like :-)

Also I put tahina paste in my spaghetti sauce and sometimes in curries

Unknown said...

Yum, NeverEver! I've never tried it with pasta - such a great idea! I'll need to write you for your garlic sauce recipe - sounds delish!