TAHINI SAUCE
Have you ever wondered how they make that awesome tahini sauce at the Mediterranean restaurants? Then this recipe is for you! Super easy and it tastes just as good. Serve with your favorite falafel sandwich or chicken shawarma!
Provided by Reem Chavez
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 10m
Yield 4
Number Of Ingredients 6
Steps:
- Whisk yogurt and tahini together in a bowl until well blended. Add garlic, parsley, lemon juice, and salt; mix well. If not using immediately, place in a sealed container and refrigerate until use.
Nutrition Facts : Calories 48 calories, Carbohydrate 5.5 g, Cholesterol 3.7 mg, Fat 1.5 g, Fiber 0.2 g, Protein 3.5 g, SaturatedFat 0.7 g, Sodium 84.1 mg, Sugar 4.4 g
BASIC TAHINI SAUCE
Use this sauce, which is adapted from the Philadelphia chef Michael Solomonov, as a garnish for roast chicken and lamb. Dress thinly sliced raw kale and toasted pumpkinseeds with tahini sauce for a simple salad. Drizzle it over sliced tomatoes and cucumbers. Or serve with grilled eggplant, zucchini and peppers or roasted carrots and cauliflower.
Provided by Samin Nosrat
Categories sauces and gravies, side dish
Time 10m
Yield About 1 cup
Number Of Ingredients 5
Steps:
- In a large mixing bowl, whisk together tahini, lemon juice, cumin, salt and 6 tablespoons water until smooth and emulsified. Use a rasp grater to finely grate the garlic into the bowl. Stir, taste and adjust salt and lemon as needed. Cover and refrigerate leftovers for up to a week.
Nutrition Facts : @context http, Calories 368, UnsaturatedFat 26 grams, Carbohydrate 16 grams, Fat 32 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 5 grams, Sodium 215 milligrams, Sugar 1 gram
MICHAEL'S BASIC ISRAELI TEHINA SAUCE
This simple sauce is a basic building blocks and is so versatile that once you master it, there are a million things you can do with it. The important step here is to allow the garlic and lemon juice to hang out for 10 minutes after blending but before adding the jarred tehina. This step helps stabilize the garlic and prevents it from fermenting and turning sour and aggressive, which is the problem with a lot of tehina sauces (and therefore the hummus made from them). Because you're making an emulsion (oil-based tehina incorporated into water and lemon juice), the tehina sauce can sometimes separate or seize up. Don't panic! Keep a glass of ice water nearby and add a few tablespoons at a time to the lemon juice-tehina mixture while you're whisking, until your creamy emulsion returns.
Provided by StevenHB
Categories Southwest Asia (middle East)
Time 1h
Yield 4 cups
Number Of Ingredients 5
Steps:
- You should need from 3-5 lemons for 3/4 cup of juice.
- Break up the head of garlic with your hands, letting the unpeeled cloves fall into a blender. Add the lemon juice and ½ teaspoon of the salt. Blend on high for a few seconds until you have a coarse puree. Let the mixture stand for 10 minutes to let the garlic mellow.
- Pour the mixture through a fine-mesh strainer set over a large mixing bowl, pressing on the solids to extract as much liquid as possible. Discard the solids. Add the tehina to the strained lemon juice in the bowl, along with the cumin and 1 teaspoon of the salt.
- Whisk the mixture together until smooth (or use a food processor), adding ice water, a few tablespoons at a time, to thin it out. The sauce will lighten in color as you whisk. When the tehina seizes up or tightens, keep adding ice water, bit by bit (about 1 ½ cups in total), whisking energetically until you have a perfectly smooth, creamy, thick sauce.
- Taste and add up to 1 ½ teaspoons more salt and cumin if you like. If you're not using the sauce immediately, whisk in a few extra tablespoons of ice water to loosen it before refrigerating. The tehina sauce will keep a week refrigerated, or it can be frozen for up to a month.
Nutrition Facts : Calories 33.4, Fat 0.2, Sodium 875.5, Carbohydrate 8.2, Fiber 0.5, Sugar 1.3, Protein 1.2
BASIC TAHINI SAUCE
I learned this while living in Jordan. The family I stayed with introduced me to fried cauliflower, and this was the sauce they used over the top.
Provided by alAmira
Categories Southwest Asia (middle East)
Time 10m
Yield 1-1 1/2 cups about
Number Of Ingredients 5
Steps:
- Crush the garlic in a mortar and pestle (or other if you have something you prefer that will crush it effectively into a pulp).
- Add little bit of each the tahini, lemon juice and water alternating as you go, and stir to blend well, until it's all mixed inches.
- It should resemble a slightly thick sauce that can be poured but not over thin to be runny.
- Season with salt to taste.
- Use with any vegetable you like.
- It's traditionally used over fried cauliflower, or zucchini.
- Some like dipping flat bread in it, and others I've seen use it as a base for another recipe, such as hummus.
- If desired, you can add more lemon if you like it tart, or more garlic if you really like garlic as I do.
- Most families have their own mix, so it's up to you.
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BEST TAHINI SAUCE RECIPE - COOKIE AND KATE
From cookieandkate.com
4.8/5 (173)Calories 125 per servingCategory Sauce
- In a medium bowl, combine the garlic and lemon juice. Let the mixture rest for 10 minutes, to give the garlic time to infuse the lemon juice with flavor.
- Pour the mixture through a fine-mesh sieve into another medium bowl. Press the garlic solids with a spatula to extract as much liquid as possible. Discard the garlic.
- Add water 2 tablespoons at a time, whisking after each addition until smooth. (It may seize up, don’t worry.) After about 6 tablespoons, you will have a perfectly creamy and smooth, light-colored tahini sauce.
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