TEHINA (SESAME SAUCE)
Tahina is one of my favorite foods, I use it as a salad dressing, I drag some pita through it, or spread it on bread as a great base for sandwiches. I have even been known to mix it into tuna fish salad.
Provided by Mirj2338
Categories Spreads
Time 5m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- If you are opening a jar of tahini, stir to blend the two layers before measuring it.
- Stir it slowly to avoid splashing.
- Refrigerate whats left in the jar and it will stay blended.
- Spoon the tahini paste into a medium bowl.
- Slowly whisk in ¾ cup water.
- Add the salt, lemon juice, garlic, cayenne and cumin.
- Taste and add more salt, lemon juice and cayenne if you like.
- If the sauce is too thick, stir in more water, 1 tablespoon at a time.
- Serve cool or at room temperature.
- You can make this in the blender.
- This is quicker, but I find washing a bowl and whisk easer than washing a blender.
- The Tupperware shaker also is a good tool, my Tupperware lady demonstrated her shaker making tehina, and I just had to have it!
TAHINI SAUCE
Tahini sauce is made from tahini, a sesame seed paste. Tahini sauce is thinner and used in pita sandwiches, marinades, and dips.
Provided by Saad Fayed
Categories Sauce
Time 10m
Yield 4
Number Of Ingredients 6
Steps:
- Serve immediately or refrigerate.
Nutrition Facts : Calories 243 kcal, Carbohydrate 8 g, Cholesterol 0 mg, Fiber 2 g, Protein 5 g, SaturatedFat 3 g, Sodium 172 mg, Sugar 0 g, Fat 23 g, ServingSize 4 Servings, UnsaturatedFat 0 g
TAHINI SAUCE RECIPE
Learn the basics of tahini sauce and how to make several variations including Greek yogurt, cilantro, and roasted tomato.
Provided by Anita Schecter
Categories Sauces
Time 10m
Yield 4
Number Of Ingredients 6
Steps:
- To make a basic Greek yogurt style tahini sauce, add the garlic clove, sesame paste, Greek yogurt, lemon juice, and water to a small food processor and puree until smooth.
- Season with salt and pepper to taste. If you'd like the dressing a little thinner, continue adding water, 1 teaspoon at a time, until you have the desired consistency.
- To make a cilantro version, add 1 to 2 teaspoons of chopped cilantro to the food processor. Make a Roasted Tomato Version:
- Slice about 10 cherry tomatoes and toss with 1 tablespoon of olive oil.
- Roast in a pre-heated 400 F oven for 30 minutes.
- Allow to cool and add to the food processor with the rest of the ingredients. Note that you can store your finished tahini sauce in a covered jar in the refrigerator for about 4 days but it will thicken as it stands. To thin it out, add a little bit of water and lemon juice, then check the seasoning again to get it where you want it.
Nutrition Facts : Calories 145 kcal, Carbohydrate 16 g, Cholesterol 3 mg, Fiber 2 g, Protein 6 g, SaturatedFat 1 g, Sodium 103 mg, Fat 7 g, ServingSize 4 Servings, UnsaturatedFat 6 g
JAPANESE SESAME STEAK SAUCE
This sesame-flavored beef dipping sauce is an imitation of a classic often served at Japanese restaurants and also at a popular chain of steakhouses in Alberta, Canada. Though it may seem odd at first, you too will soon fall in love with the mixture of flavors!
Provided by labuanlady
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 5m
Yield 4
Number Of Ingredients 7
Steps:
- Whisk the tahini, soy sauce, mayonnaise, garlic, ginger, and paprika together in a bowl. Gradually stir the water into the mixture until you reach a desired consistency. Refrigerate until ready to use.
Nutrition Facts : Calories 121.7 calories, Carbohydrate 4.7 g, Cholesterol 1.3 mg, Fat 10.8 g, Fiber 1.6 g, Protein 3.2 g, SaturatedFat 1.5 g, Sodium 488.5 mg, Sugar 0.3 g
BASIC TEHINA SAUCE
Steps:
- Break up the head of garlic with your hands, letting the unpeeled cloves fall into a blender. Add the lemon juice and 1/2 teaspoon of the salt. Blend on high for a few seconds until you have a coarse purée. Let the mixture stand for 10 minutes to let the garlic mellow.
- Pour the mixture through a fine-mesh strainer set over a large mixing bowl, pressing on the solids to extract as much liquid as possible. Discard the solids. Add the tehina to the strained lemon juice in the bowl, along with the cumin and 1 teaspoon of the salt.
- Whisk the mixture together until smooth (or use a food processor), adding ice water, a few tablespoons at a time, to thin it out. The sauce will lighten in color as you whisk. When the tehina seizes up or tightens, keep adding ice water, bit by bit (about 1 1/2 cups in total), whisking energetically until you have a perfectly smooth, creamy, thick sauce.
- Taste and add up to 1 1/2 teaspoons more salt and cumin if you like. If you're not using the sauce immediately, whisk in a few tablespoons of ice water to loosen it before refrigerating. The tehina sauce will keep a week refrigerated, or it can be frozen up to a month.
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HOW TO MAKE {LEBANESE} TAHINI SAUCE RECIPE
From feelgoodfoodie.net
Ratings 149Category SaucesCuisine MediterraneanTotal Time 5 mins
- Place the tahini paste in a small bowl. Add the lemon juice, crushed garlic and salt. Use a whisk or fork to combine mixture. Alternatively, you can blend everything in a small food processor or blender, stopping periodically to scrape down the sides as necessary.
- After a few minutes of mixing, the sauce will turn into a smooth thick paste. Slowly add water to the mixture and whisk until you reach the desired consistency.
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