Growing up in a Middle Eastern house meant we had Tahini Sauce always at the ready. Typically it would accompany Falafels or Whole Baked Snapper with Rice Pilaf. But just as delicious you’ll find it served with barbecued or slow roast lamb.
Probably my favourite dish to use the Tahini Sauce with is a dish called Baked Salmon Tarator Style which is an exquisite blend of whole baked salmon with a layer of tahini sauce and fresh, herbalicious green salad.
A creamy garlic sauce to accompany meat and veggies, but especially good with fish or lamb.
1 Cup Hulled Tahini, don't be tempted to use unhulled!
2 Cloves Garlic, crushed
2 Lemons Juiced, make sure you get juicy ones
1 Tsp Cumin Powder
3/4 Cup Filtered Water
1 Tsp Salt, optional
1 Pinch Chilli Powdr, optional
- 1)In a bowl add the Tahini, lemon juice, garlic and cumin powder.
- 2)Add 1/4 cup filtered water. Very gently stir until the mixture starts to bind and it becomes a bit thick. Do not keep stirring when it become very thick and curdled. This is the point to stop and add more water.
- 3)Add another 1/4 cup water and stir gently until the water is mixed and it becomes thick again.
- 4)Add the final 1/4 cup of water and stir gently. You’ll find now that the Tahini sauce becomes white and creamy. Stir for at least a minute so that it is very well combined. Use your kitchen senses here. The consistency should be like pouring cream, not a thick paste.
- 5)Refrigerate for at least 2 hours, or even better overnight. The sauce will thicken and develop the flavours as it cools.
- Serve with your favourite fish, lamb or barbecued chicken.
- Makes a great salad dressing.
- Can be used to top cooked veggies, with a sprinkle of chopped herbs.