Thick Tahini Sauce
- Preparing Time: -
- Total Time: -
- Served Person: Makes 2 1/2 cups
- chopped parsley for garnish
- 1 teaspoon sea salt
- 1 1/2 cups tahini (sesame paste)
- 3 to 4 cloves garlic, crushed
- juice of 5 lemons or to taste (about 1 cup)
- Carbohydrate 18 g(6%)
- Fat 39 g(60%)
- Fiber 7 g(29%)
- Protein 13 g(25%)
- Saturated Fat 5 g(27%)
- Sodium 271 mg(11%)
- Calories 438
Preparation In the bowl of a food processor, combine the tahini, garlic, lemon juice and salt and process on low speed for 2 minutes or until thoroughly incorporated. Turn the speed to high and blend until the tahini mixture begins to whiten. Gradually add up to 1/2 cup water until the mixture reaches the desired consistency. Transfer the sauce to a serving bowl and garnish with the parsley. Leftover tahini sauce can be stored, tightly covered in the refrigerator, for up to 2 weeks. VARIATIONSSpicy Tahini Sauce Add 1/4 cup pomegranate molasses and 2 tablespoons chile paste to the bowl of the food processor and pulse until thoroughly incorporated. Sandwich Sauce To make a thinner version for drizzling on falafel, kafta or cauliflower tagine, add water to the mixture and pulse to thin to desired consistency. Fetti Sauce Combine 1 cup of the tahini sauce with 1 cup of plain yogurt in the bowl of a food processor and pulse until smooth to make a wonderful, simple sauce for Chicken Fetti. Reprinted with permission from Olives, Lemons & Za'atar: The Best Middle Eastern Home Cooking by Rawia Bishara. Text © 2014 by Rawia Bishara; photography © 2014 Peter Cassidy. Published in 2014 by Kyle Books.
Preparation In the bowl of a food processor, combine the tahini, garlic, lemon juice and salt and process on low speed for 2 minutes or until thoroughly incorporated. Turn the speed to high and blend until the tahini mixture begins to whiten. Gradually add up to 1/2 cup water until the mixture reaches the desired consistency. Transfer the sauce to a serving bowl and garnish with the parsley. Leftover tahini sauce can be stored, tightly covered in the refrigerator, for up to 2 weeks. VARIATIONSSpicy Tahini Sauce Add 1/4 cup pomegranate molasses and 2 tablespoons chile paste to the bowl of the food processor and pulse until thoroughly incorporated. Sandwich Sauce To make a thinner version for drizzling on falafel, kafta or cauliflower tagine, add water to the mixture and pulse to thin to desired consistency. Fetti Sauce Combine 1 cup of the tahini sauce with 1 cup of plain yogurt in the bowl of a food processor and pulse until smooth to make a wonderful, simple sauce for Chicken Fetti. Reprinted with permission from Olives, Lemons & Za'atar: The Best Middle Eastern Home Cooking by Rawia Bishara. Text © 2014 by Rawia Bishara; photography © 2014 Peter Cassidy. Published in 2014 by Kyle Books.
