Whisking tahini with garlic and lemon juice makes this sauce, a practical way to use up leftover tahini. It can be kept in the freezer for weeks. A classic Syrian meze, it is served at brunch with bread, vegetables or grilled meat.
Pound the garlic cloves with the salt in a mortar to make a smooth paste.
Start whisking the tahini in a large bowl with the garlic paste and lemon juice. The mixture will thicken and become lumpy at first; do not worry.
Continue whisking as you gradually add the cold water. Stop when the sauce is pourable but still coats the back of a spoon.
Transfer the sauce to a serving bowl and scatter with finely chopped parsley. If freezing some, set it aside before adding the parsley.
The tahini will thicken and turn lumpy as you start whisking it with the lemon juice. This is normal; keep adding water and it will loosen again. Allergens: contains sesame (tahini).
Suyu azar azar eklemek yerine hepsini bir kerede döktüm, sos beklediğimden daha sulu kaldı ve kaşığın arkasını kaplamadı. İkinci denemede yavaş yavaş ekleyince kıvamı tam istediğim gibi oturdu.
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