Preparing tahini like this brings back memories from our time in Israel. We lived there for 14 years, and my children were born there.
My favourite part of the week was, and still is, Friday night, which we call Erev Shabbat in Hebrew. Stores would close early, and people would make their way home, leaving the streets quiet. There would always be delicious smells wafting from the neighbour’s houses. No one would dine alone on Friday night, and everyone’s home 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 or made, candles lit and blessed, and a bowl of tahini would usually be on the table!
what is tahini?
Tahini (pronounced te-hi-ni or ta-hi-na) is a Middle Eastern and Mediterranean Cooking staple. Tahini is a super creamy, rich vegan paste made by finely grinding roasted sesame seeds until buttery smooth.
Good-quality tahini should be rich and luxurious and taste mildly nutty and savoury. On the other hand, poor-quality tahini paste could taste bitter and chalky.
tip
Use only a little bit of water at a time until you reach your desired consistency. Generally, tahini sauce should have a runny, salad dressing-like consistency. But, if you prefer tahini more as a dip, use less water.
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
- In a small bowl, combine the tahini, lemon juice, salt, and honey. Slowly whisk in the water until it reaches a pourable consistency, adding extra water if necessary.
- Taste, add lemon or salt if needed.
- 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.
- Garnish with paprika and 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.
other favourite tahini dressings
