Tahini is a thick paste made from ground sesame seeds. It’s a kitchen staple here. Tahini can be used in many different ways, and tahina (t’hina, which is pronounced “trina”) is one of them.
The quantities here are for two. It’s ready in less than 10 minutes.
- 4 tablespoons of tahini (I use the whole one when possible)
- 1 garlic clove, peeled and crushed
- ½ tablespoon of olive oil
- 1 tablespoon of freshly squeezed lemon juice
- 3 tablespoons of water
- Salt, to taste
- (optional) Handful of coriander or flat-leaf parsley leaves, chopped
In a mixing bowl, add the tahini, garlic, olive oil and lemon juice, and mix to combine. Stir in the water, one spoon at a time, mixing well between each addition. Season with salt to taste, and add (optional) the coriander or flat-leaf parsley.
Store in an airtight container in the fridge, and eat within 3 days.
Eat with pitta bread as a dip, with falafels, with hummus, with a vegetable salad… (or simply with a spoon as Dan does!)