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Tahine Sauce (Taratoor)

FoodMan

By FoodMan
in RecipeGullet

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FoodMan

FoodMan

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Tahine Sauce (Taratoor)

One of the most frequently used sauces in Lebanese cuisine. It is used for fish, Falafel, Kibbeh, grilled lamb or Kafta, to name a few.

  • 1 c Tahine
  • ¼ cup Lemon juice (or more if you like)
  • 1 tsp mashed garlic
  • 2 tsp ground Cumin
  • Salt

Mix all the ingredients together with enough water (about 1/2 cup) to make a nice and creamy (NOT PASTY) mixture. The Tahine sauce might seem as if it is going to turn pasty at first but with enough water it will loosen up.

Variation: A very tasty variation on this is to use half the amount of Tahine and substitute a ½ cup yogurt for it. Finish with some fresh chopped parsley if you like. This goes great with Kibbeh.

Keywords: Sauce, Lebanese, eGCI, Middle Eastern

( RG705 )

E. Nassar
Houston, TX

My Blog
contact: enassar(AT)gmail(DOT)com

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