A ubiquitous sauce in Syria and Lebanon, served with fried and grilled fish as well as with cold fish.
Recipe information
Yield
makes about 3 cups
Ingredients
1 cup tahina
1/4–1/2 cup lemon juice, or more
1–1 1/2 cups water
1/2 teaspoon cumin
Salt
2–4 cloves garlic, crushed
3 tablespoons chopped flat-leaf parsley (optional)
Preparation
Step 1
Blend the tahina with the lemon juice and water in the food processor. The paste will stiffen at first and then become smooth. Add enough water to achieve a light cream. Add cumin, season to taste with salt, and beat in the garlic.
Step 2
Pour over cold fish or serve in a separate bowl. Garnish with parsley, if you like.
