Tahina (Sesame Seed Sauce)

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Tahina (Sesame Seed Sauce)

 

Tahina is easy to make. It can be poured over an entree and then

cooked with the entree, or can be used fresh and uncooked. If the

sauce is to be poured over a casserole and then cooked it should be

made quite thin, because it will thicken as it simmers. If it is to

be used uncooked, for example over a sandwich, it should be thick

(with less water). The following recipe is the thick version.

 

It is recommended that the lemon juice be added first to the tahina

paste, as this will make the sauce lighter in colour and creamier in

texture. The water is added next, in gradual amounts, to be

thoroughly stirred after each addition to avoid the formation of

lumps. Adding garlic is a matter of individual taste, though garlic

is generally considered a very important part of tahina. Parsley

makes an excellent blend with the sauce, and should definitely not be

left out.

 

 

 

Ingredients:

 

175 mL (3/4 cup) tahina - sesame seed paste - stir tahina before

measuring

1 clove garlic, crushed

juice of 11/2 - 2 lemons

175 mL (3/4 cup) water

5 mL (1 tsp) salt

50 mL (1/4 cup) finely chopped parsley

Directions:

 

In a deep bowl beat the tahina with the crushed garlic and lemon

juice until creamy. Add water bit by bit, beating well after each

addition If using blender put all the ingredients in and blend.

 

Add salt and parsley and stir. Add more lemon juice if needed. The

sauce should be tangy. Refrigerate until meal time.

 

Spoon over individual servings of baked or fried fish, or over

falafel in Pita (Arabic bread).

 

Makes 5 servings