Tarator bi Tahina

Name: Tarator bi Tahina
Yield: makes about 3 cups
Ingredients: 1 cup tahina; 1/4–1/2 cup lemon juice, or more; 1–1 1/2 cups water; 1/2 teaspoon cumin; Salt; 2–4 cloves garlic, crushed; 3 tablespoons chopped flat-leaf parsley (optional)

December 9, 2011

A ubiquitous sauce in Syria and Lebanon, served with fried and grilled fish as well as with cold fish.

Recipe information

Yield
makes about 3 cups

Ingredients

1 cup tahina

1/4–1/2 cup lemon juice, or more

1–1 1/2 cups water

1/2 teaspoon cumin

Salt

2–4 cloves garlic, crushed

3 tablespoons chopped flat-leaf parsley (optional)

Preparation

Step 1
Blend the tahina with the lemon juice and water in the food processor. The paste will stiffen at first and then become smooth. Add enough water to achieve a light cream. Add cumin, season to taste with salt, and beat in the garlic.
Step 2
Pour over cold fish or serve in a separate bowl. Garnish with parsley, if you like.

Cover of Claudia Roden's The New Book of Middle Easter Food, featuring a blue filigree bowl filled with Meyer lemons and sprigs of mint.

TagsSauce Middle Eastern Lebanese Tahini Lemon Citrus Fruit Garlic Root Vegetable Vegetable Parsley Herbs & Spices Side Dinner Lunch Gluten Free Dairy Free Vegetarian Quick Easy No-Cook Food Processor Cookbooks

Recipe notes

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