Taratoor (Tahini Sauce) is an integral part of Lebanese cuisine. It is used either as an accompaniment or in the actual cooking of certain dishes. Taratoor that is used as an accompaniment to a dish should have a creamy like light mayonnaise consistency, if it is intended as a cooking sauce, then it should be a lighter consistency similar to single cream.
Makes 325ml
Ingredients
- 2 fat cloves of garlic peeled and crushed to a paste
- 85 ml / 3fl oz lemon juice
- 165 ml / 5 ½ fl oz tahini paste
- 150-200ml / 5 – 7fl oz water
- Salt and freshly milled black pepper
Method
- Add about 1 tbsp lemon juice to the crushed garlic and mix. Now, tip the tahini into the garlic mixture and gradually stir in alternating between water and the remainder of lemon juice. You’ll have a lumpy paste to start, but don’t worry, keep stirring with the spoon until all the ingredients are thoroughly combined and the sauce has reached a creamy consistency. Taste and adjust if necessary.
- If you are using the sauce as an accompaniment you leave it with a creamy thickness.
- If you are using it for cooking, thin it down so it is better absorbed by other cooking ingredients.