Tahini Sauce

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Akko Old City

📍 Where this dish comes from: Akko (Acre), Israel · Akko Old City
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Tahini Sauce, plated and ready to serve

This is the same tahini sauce used on the roasted eggplant and lamb kebabs earlier in this book, a genuinely essential Middle Eastern and Israeli condiment worth keeping on hand at all times.

What You’ll Need

Tahini Sauce

Smooth, nutty tahini thinned with lemon and water into an all-purpose sauce.
Print Recipe
Prep Time: 5 minutes
Total Time: 5 minutes
Course: Side Dish
Cuisine: Jewish
Servings: 1 batch (1 cup)
Calories: 80kcal

Ingredients

  • 3/4 cup tahini
  • 3 tbsp lemon juice
  • 1 clove garlic minced
  • 1/4 cup water plus more as needed
  • Salt to taste

Instructions

  • Whisk tahini and lemon juice together in a bowl — the mixture will seize up and look clumpy at first.
  • Add garlic and continue whisking, gradually adding water, until the sauce smooths back out.
  • Add more water as needed to reach a pourable, drizzle-able consistency.
  • Season with salt and store in the refrigerator for up to a week.

Nutrition

Serving: 2tbsp | Calories: 80kcal
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Health Benefits

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