Israeli Tahina
4 servings
15 minutes
Israeli tahini is the essence of Middle Eastern cuisine, with a deep nutty flavor and subtle citrus notes from lemon juice. The history of tahini dates back to ancient times when sesame seeds were a valuable ingredient in Middle Eastern kitchens. In Israel, tahini holds a special place – used as a base for sauces, added to hummus, drizzled on salads, and even used in desserts. This paste is known for its silky texture and a hint of garlic that adds zest. The secret to perfect tahini is thorough whisking with water until creamy consistency is achieved. It can be served as a standalone sauce or as an accompaniment to meat and vegetable dishes. It keeps well in the fridge, allowing enjoyment for several days.
1
Combine unpeeled garlic cloves and lemon juice in a blender. Use the 'pulse' setting until you achieve a meaty puree consistency. After the puree is ready, strain it and squeeze out all the juice using a metal sieve, tablespoon, and bowl.
- Garlic: 1 head
- Lemon extract: 160 g
2
To thoroughly extract all the juice from the puree, you need to use the back of a tablespoon.
3
Add ground cumin to the obtained juice, then gradually add tahini while continuously whisking the mixture until homogeneous.
- Ground cumin (zira): 2 g
- Tahini: 300 g
4
Gradually pour about 3 tablespoons of water into the obtained mass, constantly stirring until a homogeneous liquid light mass is achieved.
- Water: to taste
5
The tahini paste should be light and liquid enough to slowly drip from a raised spoon.
6
Salt to taste.
- Salt: to taste
7
Store in the refrigerator for 1–1.5 weeks.