Tahina (Sesame Seed
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.
- 175 mL (3/4 cup) tahina - sesame seed paste - stir tahina
- 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
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
Say Bismillah and eat!