The ingredient list for Tahina Sauce is short and the method is simple. If the sauce is to be poured over a casserole and then to undergo a cooking stage it is made quite thin, because it will gradually thicken as it simmers. If it is to be used uncooked i.e. a dipping sauce, over a sandwich or in Hoummos, it is made 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 – this method makes 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. As a general rule, garlic and parsley go hand in hand with the sauce.
175 mL (3/4 cup) tahina – sesame seed paste – stir tahina before measuring
1 clove garlic, crushed (optional)
juice of 1 1/2 – 2 lemons
175 mL (3/4 cup) water
5 mL (1 tsp) salt
50 mL (1/4 cup) finely chopped parsley
In a deep bowl mix the tahina with the crushed garlic and lemon juice until creamy. Add water bit by bit, mixing well after each addition. If using blender put 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 five servings
Note: Tahina Sauce for falafel does not require garlic or parsley.