Growing up in a Middle Eastern house meant we had sauces such as 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, served slightly cooled, with a layer of tahini sauce and fresh, herbalicious green salad. Check out SBS Food Safari for the recipe.
Really good Tahini Sauce needs to be mixed by hand, so leave your food processor out of this one!
- 1 cup hulled Tahini
- 2 large cloves garlic crushed or mince
- The juice of 2 juicy lemon
- 1 tspn cumin powder
- 3/4 cup filtered water
- 1 tspn salt – optional
- Pinch chilli powder – optional
- In a bowl add the Tahini, lemon juice, garlic and cumin powder.
- Add 1/4 cup water.
- Very gently stir until the mixture starts to bind and it becomes a bit thick
- Add another 1/4 cup water and stir gently until the water is mixed through. Don’t keep stirring when it become very thick and curdled. This is the point to stop and add more water.
- 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.
- Refrigerate for at least 2 hours, or even better overnight.
NB. Do not be tempted to add pepper, it will discolour the sauce and is not needed for flavour.
- Serve with your favourite meat or vegetable.
- It also makes a great salad dressing
- Can be used to top cooked vegies too with a sprinkle of chopped herbs.