If you’ve ever had a good lamb shawarma wrap or have been to any Lebanese restaurant, chances are you have tried this simple sauce. It’s delicious on almost everything. Dip some fried cauliflower in it, roasted potatoes, grilled beef or lamb kebabs, fried fish, drizzle it on spiced rice and ground beef pilaf….the sour, nutty, rich and garlicky cream just works. Here’s how to whip a quick batch. I use a whisk and bowl to do it, but a blender is perfect for the job too.
Taratoor (Tahini Sauce with Lemon and Garlic)
Servings: 4 – 5
- 1 garlic clove, minced or grated on a Microplane grated
- 1 tsp Salt
- 1 – 2 tsp Cumin
- 135 gr Tahini (sesame paste) – Stir the paste in the jar well before pouring or measuring.
- 100 gr-120 gr Water (about 1/2 Cup)
- 50 gr Lemon juice (about 1/4 Cup)
Whisk or blend all ingredients together to get a creamy sauce. Initially it will look broken or almost curdled but it will quickly come together. Adjust with water or lemon to get the right consistency (pourable and thick like heavy cream) and adjust the seasoning.