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Egyptian Tahini Sauce

Cuisine : Egyptian Food Recipes

Course : Appetizer

Type : Salads Recipes

Skill Level : Beginner

Tahini sauce, tahina sauce or tehina salad is probably one of the most famous Egyptian and Middle Eastern sauce around the globe. The paste itself is made from pure sesame seeds that are pulsed to create this amazingly simple paste, which is then turned into the masterpiece we call tahini sauce (or salad, as Egyptians like to refer to it).
This sauce is a stable on almost every table in Egypt, especially to accompany grilled meats like Kabab and Kofta, as well as grilled chicken. Not only that, but it’s present for breakfast, too, in Egyptian Falafel sandwiches, and Fo’ol.
The job of the sesame paste (which in Egypt is called Tahina, from which the tahina salad could be made) itself doesn’t stop there. You will find jars of it in every cupboard in every house in Egypt. Not only is it used to make the famous salad, but it’s used in making of other salads and dishes as well, such as baba ghanoug. Also, the Egyptians have found it to have therapeutic benefits, and is said to have great effects on treating ulcerations of the mouth.
But we are not here to talk about the therapeutic benefits of sesame paste. We are here to provide you with the most authentic Egyptian tahini recipe you’ll find on the internet. So let’s get to it.

INGREDENTS

Ingredients

  • ¼ cup tahini paste
  • 1 Tbsp. white vinegar
  • 1 tsp. lemon juice
  • 1 tsp. harissa paste
  • Boiling water
  • Salt, to taste
  • Chopped parsley, to garnish
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METHOD

Method

Step 1

In a deep bowl add the tahini paste, vinegar and lemon juice.

Step 2

Mix with a fork until tahini is very thick.

Step 3

Add the harissa paste and mix.

Step 4

Gradually add the boiling water while mixing, until it reaches a nice consistency. Don’t worry if it gets a little runny, as it will be placed in the fridge.

Step 5

Set it aside to cool then refrigerate for 10 minutes.

Step 6

When out of the fridge, season with salt to taste and garnish with chopped parsley.

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