Shared by Sigi Mantel
Shared by Sigi Mantel
Tahini Sauce
Yield: 1 1/2 cups
Tahini Sauce
Yield: 1 1/2 cupsFamily Journey
Damascus, SyriaTel AvivHolon, Israel
Gedera, Israel
Syrian Jewish cookbook author Sigi Mantel serves tahini as part of her Passover lunch spread. If it’s your custom to not eat kitniyot during Passover, you can find plenty of other holiday recipes in our Passover collection.
Read more about Sigi’s family in “The Syrian Grandmother Who Taught Sigi Mantel Where to Find Happiness” and find her recipes for lettuce and parsley salad, Passover kibbeh, and ma'udeh.
Ingredients
- 1 ½ cups good-quality raw tahini (we recommend Har Bracha)
- Juice of one lemon
- 1 cup cold water
- 1 teaspoon salt
Preparation
Step 1
Pour raw tahini into a bowl. Slowly add cold water and lemon juice and mix well until a uniform sauce forms. The sauce should be thick but still pourable. Add more water as needed.
Step 2
Stir in the salt and serve fresh. This will keep in the fridge for up to 3 days.
