Tahini Sauce

Name: Tahini Sauce - Catrina I.
Ingredients: 5 tablespoons of tahini sauce (sesame paste) juice from 1 large lemon salt; pepper 1 clove of garlic water chili pepper

Sauces - Tahini Sauce by Catrina I. - Recipia

I have made this tahini sauce at home several times, especially when I have leftover grilled chicken or crave something simple with flatbread. I most often use it for homemade shawarma, but it also goes well with other Arabic dishes. When I'm in a hurry, I use store-bought tahini paste directly; it's much more practical than dealing with sesame seeds. I prefer it to be a bit thicker, but it depends on my mood or the recipe. Quick Info Total time: 5-10 minutes Preparation time: 5 minutes Cooking time: not applicable Servings: 4 Difficulty: easy Recipe type: sauce, dressing for Arabic dishes Ingredients 5 tablespoons tahini sauce (sesame paste) Juice of 1 large lemon 1 clove of garlic Salt, pepper (to taste) Cold water (as needed for consistency) Hot pepper (optional, for those who want the spicy version) Preparation steps 1. Place tahini in a large bowl. At first, the paste is quite thick. 2. Gradually add cold water, mixing continuously. Stop when you reach the desired texture. For me, the sauce remains thicker, but it can be thinned if you want it more fluid. 3. Squeeze the juice of the large lemon over the sauce. Mix well. 4. Crush or mince the garlic clove and add it to the bowl. 5. Season with salt and pepper to taste. Mix everything very well to ensure it's homogeneous. 6. If desired, finely chop the hot pepper and add it now. It's for those who prefer the spicy sauce. 7. Taste and see if anything else is needed: a bit of salt, lemon, or water. 8. Serve immediately or let it sit for a few minutes to blend the flavors. Why I make the recipe often I love that it’s quick to make, requires few ingredients, and goes with almost any Arabic food. The texture and acidity can be adjusted to taste. Plus, I don’t rely on raw seeds; I use what I have in the pantry. It pairs well with flatbread, grilled chicken, fries, vegetables, or just plain as a dip. Tips and variations Tips Water should be added slowly; otherwise, the sauce can curdle or thin out too quickly. If using fresh garlic, crush it as finely as possible to avoid large pieces. Taste along the way to adjust the salt and lemon to your preference. Substitutions If you don’t have hot pepper, you can skip it. It’s not a key ingredient. Garlic can be omitted or reduced if you don’t want a strong flavor. If the lemon isn’t juicy enough, add a few drops of vinegar, but it’s not quite the same. Variations You can add chopped parsley for a different flavor. For a creamier note, you can incorporate yogurt, but it's not traditional. A bit of ground cumin can be added for flavor, but it’s not mandatory. Serving ideas I most often serve it with homemade shawarma with grilled chicken, fries, onions, and bell peppers in pita or flatbread. It works as a sauce for kebabs, falafel, or even with raw vegetables as a dip. It can be spread on warm flatbread at the start of the meal, alongside other mezze. Frequently asked questions 1. What do I do if the sauce turns out too thick? Add cold water gradually and mix well. Adjust to your eye until you achieve the desired consistency. 2. Is store-bought tahini okay? Yes, it works perfectly for this recipe. It’s quicker than making tahini at home. 3. Can I make the sauce in advance? It can be made a few hours ahead, but mix it again before serving. It can thicken in the fridge. 4. What type of tahini should I use? Any type, just make sure it’s plain (only sesame, without additives). Check the ingredients on the jar. 5. Do I need to press the garlic or can I just chop it? Ideally, you should crush it or press it to avoid hard pieces in the sauce. Finely chopped works if you don’t have a press. Nutritional values Approximately, per serving (¼ of the recipe): Calories: 110-130 kcal Protein: 3 g Carbohydrates: 5 g Fats: 10 g Fiber: 2 g Values may vary depending on the tahini used and how much water is added. It’s quite thick due to the sesame paste. Storage and reheating The sauce lasts 2-3 days in the fridge in a covered container. It may thicken, so mix it or add a little cold water before serving. Reheating is not recommended; it should be consumed cold or at room temperature.

Tahini Sauce

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