How to Make Tahini:
An Israeli Tahini Recipe

So, you want to know how to make tahini…

Tahini is called t'hina in Israel and is very popular, since it almost always comes along with and in the same plate as the hummus. It also goes great with an Israeli salad, Baba Ghanoush and with many other Mediterranean dishes.

Below is a simple tahini recipe you can use to prepare that delicious sauce at home.



Ingredients:

  • 1 cup of sesame puree... Tahini is basically made out of ground sesame seeds that are made into a thick paste. I doubt that you will actually want to make this puree yourself by grinding the sesame, so your best bet is to do what I do – buy the puree ready at your local grocery store or in specialty stores. Here you can see a picture of the brand I’m using, but there are other brands you can use too.
TahiniThe tahini I use
  • Juice from 1 lemon. (I prefer more lemon juice so I usually go with 1 and a 1/2 lemons but it is a matter of taste).
  • 2 minced cloves of garlic.
  • 1 and a 1/2 glasses of water.
  • A handful of chopped parsley (also known as Italian parsley). This is optional – it can be removed altogether if you prefer.
  • ¼ teaspoon salt.

Here is what you do:

  1. Pour 1 cup of the sesame puree into a big enough bowl.
  2. Add the water and the lemon juice and, using a big spoon, start stirring. Now this can take a while – even up to 15-20 minutes - be patient and keep stirring. Continue until you get an even and smooth sauce.
  3. Add the garlic, the salt and the chopped parsley and stir some more.

Once the tahini is even you can now enjoy it with warm pita bread or added to your favorite dish.

Note: you can make the tahini as thick or fluidly as you like by adding or reducing the amount of water you mix into the puree.

I hope that you now feel confident about how to make tahini sauce and will go ahead and do so!

Here is a picture of how the sauce should look when it is ready:

The product of my Israeli tahini recipeThe product of my tahini recipe. Mmmmm....

As we say in Hebrew, b-te-a-von! (meaning bon appetit)






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