Preparing tahini in this way brings back memories of Israel. We lived in Israel for 14 years, and my children were born there.
My favourite part of the week was/and is Friday Night, which we call Erev Shabat in Hebrew. Stores would close early, and people would make their way home. Leaving the streets quiet. There would always be good smells coming from the neighbour’s houses. On Friday night, no one would dine alone, and everyone’s house was open to an unexpected guest. In yogic philosophy, our teacher Dr. Shankaranarayana Jois has explained that the unexpected guest is the best of all guests you can serve and honour with food.
It was a special time for family members to come together after a busy working week. Challah would be bought, candles lit and blessed, and usually, a bowl of tahini would be on the table!
tahini sauce (tehina shir style)
ingredients
½ cup/115g tahini (I prefer the hulled traditional tahini)
2 Tbsp/25g lemon juice
¼ tsp fine rock salt
1 tsp honey – optional
¾ cup/150g water
to garnish
1 large tomato, grated
sweet paprika
olive oil
parsley
preparation
1. In a small bowl combine the tahini, lemon juice, salt and honey. Slowly whisk through the water until you have a pourable consistency, adding extra water if you need it.
2. Taste, add lemon or salt if needed.
3. Cut the tomato in half, and grate each half on a medium grater directly into the tahini. Grate until all the pulp and juices are out, and you’re just left with the peel, which you discard.
4. Garnish with paprika, parsley and drizzle with olive oil.
Serve the tehina with a crunchy rice pilaf or your favourite salad, steamed or roasted vegetables, or as a dip.
