• Tahini sauce (Camellia Aebischer)Source: Camellia Aebischer
This popular Middle Eastern sauce is so addictive you’ll be pouring it on everything.
Camellia Ling Aebischer

29 Sep 2020 - 9:29 PM  UPDATED 29 Apr 2022 - 11:12 AM

Tahini sauce, called tarator in Arabic, is a popular staple of the Middle East. It’s made just using three ingredients (tahini, lemon and water, plus a little salt to taste) and can be served as a dip, dressing, sauce or condiment.

It's commonly served with grilled meats, fried cauliflower or in a sabich/kebab/falafel wrap.

cauli is calling
Fried cauliflower with tarator (arnabeet mekleh)

Cauliflower is so hot right now. This recipe has you dipping and drizzling it with tarator - it's like the Lebanese version of mayo.

The recipe is very flexible, and you can add more or less of the tahini/tehina to adjust its thickness. When it’s stirred, a magical reaction happens as the sesame paste emulsifies with the other liquids creating a thick paste. You can make it thinner for salad dressing, add more lemon to cut the richness or lean into the tang and omit the water. To be honest, I never measure anything, just eyeball the ratios.

Ad-ins are also almost endless: garlic, fresh herbs, cumin, chilli, harissa paste, paprika, etc. Break the rules of tradition and it can go on almost anything too.

Just one piece of advice when buying tahini, always buy hulled. The husk of the sesame seed is very bitter and hulled tahini will provide a smoother, sweeter taste.

I always prefer imported tahini as its smoother and runnier.

How to make it

Take ½ cup of tahini, the juice of ½ a lemon, a pinch of salt and a little splash of water and mix them together in a bowl. It will look sloppy and split at first but keep stirring and you will soon have a thick paste.

Add water a little at a time until you have your desired consistency. Water and lemon juice will make it thicken at first, but there will be a tipping point at which the sauce will thin again if you keep adding liquid.

Mopped up this bowl quickly with some bread after this photo was taken.

To add in fresh herbs, put everything in a blender or food processor and blend.

Alternatively, stir in any chopped herb, spice or other additions after it’s mixed.


Love the story? Follow the author here: Instagram @cammienoodle

Garlic sauces we love, from subtle to smackingly strong
Whether you like your garlic strong enough to ward off a vampire or a background hum, there's a sauce to suit.
How to make toum (Lebanese garlic dip) at home
The addictive, punchy garlic emulsion is really simple to make with just four ingredients.
Two-ingredient flatbread in a flash
Soft, fluffy and flexible, these yoghurt flatbreads can be used for dipping, wrapping, toasting or as your next mini pizza base.
Crispy cauliflower nuggets with easy barbecue sauce

Crispy cauliflower vegetarian nuggets served with a homemade BBQ sauce, perfect for entertaining and that won't have you missing chicken!

Grilled banana barbeque sauce

This banana barbeque sauce has a little kick from cayenne, a sweet-spicy balance and my secret ingredient, barbecue-roasted garlic. Slather it on snags!