Lebanese Tahini

1 made it | 1 reviews | 1 photos

Recipe by: Zainab Pervaiz

"Tahini is used in Lebanese, Armenian, Greek, Cypriot, Iranian, Israeli, Turkish, Iraqi, Levantine, North African, and Bulgarian cuisines. Tahini is served as a dip on its own or as a major component of hummus, baba ghanoush, and halva. Tahini sauce is also a popular topping for meat and vegetables in Middle Eastern cuisine. Made from toasted sesame seeds with a consistency similar to peanut butter. Make it as thick as you want."

Directions

Heat a small skillet over medium-high heat. Pour in sesame seeds; toast until light golden brown, 15 to 20 seconds. Remove from heat.
Place toasted sesame seeds and 2 tablespoons water in a food processor or blender. Grind until a thick paste forms. Add garlic, olive oil, lemon juice, and salt; blend well. Continue to add olive oil and additional water as needed to form desired consistency; blend. Adjust salt to taste.

Get the magazine

Get a full year for $5!

Cook 5-star weekday dinners every time.

Footnotes

Cook's Notes:
I mixed 1 tablespoon ketchup into the prepared sauce just to beautify the color, but it's optional.
This sauce can be stored in the refrigerator up to one week using a sterilized air-tight jar.