Tahina sauce

Tahina sauce

By
From
Cairo Kitchen
Photographer
Jonathan Gregson

Tahina, made from ground sesame seeds, is the ubiquitous dressing in Egypt. It is used to accompany fish, meats and even fuul and taameya sandwiches. Tahina can also be eaten as a dip on its own with bread, vegetables and grilled meats. It even lends itself well to be eaten sweet in the form of halawa, or simply mixed with molasses. Sesame seeds are the first recorded seasoning, dating back to 3000 BC. This recipe is for a savoury tahina sauce.

Ingredients

Quantity Ingredient
50g tahina paste
1 garlic clove, crushed
2 tablespoons lemon juice
2 teaspoons white vinegar
1/2 teaspoon ground cumin
salt

Method

  1. In a bowl, place the tahina paste and gradually stir in 100 ml warm water. Add the crushed garlic, lemon, vinegar, cumin and salt, to taste.
  2. The tahina will look thin and runny, which is perfect for drizzling and using as a sauce. If you want it a little thicker to use as a dip, place it in the refrigerator.
Tags:
Egyptian
Cairo
Middle
Eastern
street
food
restaurant
chef
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