Also known as tahini or tehina, raw tahina is a thick paste made of crushed sesame seeds that is stirred into Hummus. This recipe for Tahina Sauce is a slightly more liquid adaptation of basic tahina paste and is poured over Falafel, shashlik, and Kebab and is as old as 1,500 years in the Holy Land. It is also used to accompany chickpea and dried fava bean dishes, as well as other Arab specialties. Tahina Sauce is also part of a traditional meze, served on a dish to be wiped up with warm pita. Tahina Sauce is best if made just prior to serving, but it keeps well in the refrigerator for two to three days (bring to room temperature for at least half an hour before serving).
- ¾ cup (180 ml) tahina paste (fresh ground sesame paste)
- Juice of 2 medium lemons
- 2-3 cloves garlic, crushed
- Salt to taste
- 2 table spoons chopped parsley leaves (optional)
- 1 ½ cups chopped parsley leaves and juice of additional ½ lemon (optional)
- Garnish : 2-3 tablespoons olive oil
Put the sesame paste into a deep bowl and stir in the lemon juice with a wooden spoon until the mixture lightens in color. Add enough lukewarm water to make a thick, creamy mixture. Add the crushed garlic, salt, and parsley, and mix well. The consistency should be that of a thick dip. For a green Tahina Sauce, add 1 ½ cups chopped parsley leaves and the juice of another ½ 1emon. If desired, serve with 2 or 3 tablespoons of fresh olive oil poured over the sauce.
The Measurements here are given in both imperial and metric form. For volume measurements, 1 measuring cup contains 250 ml (roughly 8 fl oz); 1 teaspoon contains 5 ml, while 1 tablespoon contains 15 ml or the equivalent of 3 teaspoons. Australian readers please note that the standard Australian tablespoon is larger, containing 20 ml or 4 teaspoons, so use only ¾ tablespoon when following the recipes.