Whisked together from tahini, garlic and lemon juice, this sauce is a practical way to use up leftover tahini and keeps for weeks in the freezer. On Syrian tables it is a classic addition to a brunch spread, served alongside bread, vegetables or grilled meat.
Crush the garlic cloves with the salt in a mortar until you have a smooth paste.
Whisk the tahini in a wide bowl with the garlic paste and lemon juice; the mixture will thicken and seize at first, do not worry.
Keep whisking while adding the cold water little by little, stopping once the sauce is pourable but still coats the back of a spoon.
Transfer the sauce to a serving dish and scatter finely chopped parsley over it; if freezing some for later, set that portion aside before adding the parsley.
It is normal for the tahini to thicken and seize up when you first add the lemon juice; it loosens again as you keep adding water. Allergens: contains sesame (tahini).
If freezing the sauce, portion it into measured containers before adding parsley or extra water; once thawed, whisking in a few spoonfuls of cold water brings the texture back.
Admin DadaGastro · verified in test kitchenSuyu 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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