Israeli Tahina

Here’s a basic recipe composed of what I could remember from my Israeli cookbook that got lost in one of my house moves.  This thin, white sauce is a tart/tangy condiment that is designed to be paired with falafel.  Though many people use it to accompany hummus and other dishes, I love to pair this with falafel.  Bonus, it is vegan and gluten free, which in my book means you can have as much of it as you want!

Most recipes you’ll find entitle this “Tahini Sauce” to differentiate it from “tahini paste” (ground sesame seeds,) but I distinctly remember it being referred to in Israel as “Tahina” (pronounced tuh-(c)hee-na with a little back of the throat action on the hee part.)

Tahina Sauce

makes 1 Cup

1/2C Tahini paste

2/3C Water

Juice of 1 lemon

2-3 Garlic cloves

Handful of parsley

Salt to taste

1/2t Dill, optional

Combine all ingredients in a food processor or blender and process until smooth.

At this point, taste and adjust as necessary. Mine needed more salt to bring out the flavor, and more water to reach the desired consistency. Tahina sauce should be thicker than water, but thinner than tahini paste.

Enjoy with some yummy falafel!


2 thoughts on “Israeli Tahina

  1. Pingback: Baked Falafel | Amanda's Apron

  2. Pingback: Baked Falafel | Amanda's Apron

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