A tasty garlic sauce tempered with lemon juice.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Inspired Taste | 2022-08-12 20:45:12 |  76,354 Views |
Best Tahini Dressing Recipe
Serious Eats / J. Kenji López-Alt
Tahini is one of the most recognizable staples of Middle Eastern cuisine a deliciously nutty paste made by grinding sesame seeds. And it has a long history: According to Jewish cookbook author Adeena Sussman tahini was first mentioned as a culinary ingredient in the 13th-century Iraqi cookbook Kitab al-Tabikh and has been used widely throughout the Levant Turkey the Middle East and beyond throughout the centuries. That said its precise origins are about as easy to pin down as those of hummus the dip in which ground sesame seeds play a key supporting role. Tahini is also extremely popular as a sauce on its own. In Israel it’s often mixed with water lemon juice salt and often garlic before being drizzled over everything from falafel and sabich to roasted vegetables meatballs and anything else that could benefit from its savory (and slightly bitter) note. Maybe you've been making tahini sauce for years and now you're thinking "It's a pretty simple concept what new technique could acclaimed chef-restaurateur and cookbook author Michael Solomonov teach me about something that only requires a few simple ingredients? And while I'm thinking about it one of his friends calls him Mike Solo?"
We don’t know the answer to the second question but we can answer the first: Yes acclaimed chef Michael Solomonov has a revealing technique for making tahini sauce that’s probably new to you and it yields a condiment that’s light in texture and rich in garlic flavor without being overpowering. The trick? Mixing lemon juice with a whole bulb of garlic—skin and all—until it forms a paste; it’s then pressed through a sieve into a large bowl before whisking in the rest of the ingredients.
