Tahina

 In this recipe, we’ll walk you through a tried-and-true method for preparing tahina, an essential sauce that perfectly complements Egyptian falafels. See the youtube video below!

Ingredients:

• 2 heaping tablespoons of unseasoned sesame past

• 1 Serrano pepper, finely chopped

• 4-5 cloves of garlic, finely chopped

• 5 tablespoons of fresh lemon juice (adjust to taste; you’ll need at least 2-3 tablespoons)

• ½ teaspoon of vinegar

• 1½ to 2 tablespoons of finely chopped fresh Italian parsley (or dried parsley if the mixture is too thin)

• Paprika and fresh parsley for garnish

Pro Tips

• Have a large jar of lemon juice in your fridge - you'll use it here and for many of our traditional recipes.

• Premake the Serrano and Garlic Mix

• If the tahina is more liquidy than you'd like, use dry parsley instead of fresh or add more sesame paste.

• The tahina will get thicker overnight in the fridge. You can add water to make it more liquidy.

Instructions:

1. Prepare the Serrano-Garlic Mix:
   
   Finely chop the Serrano pepper and the garlic. Mix them together with a touch of oil and salt to create a smooth paste.

1. Mix the Base Ingredients:
   
   In a medium-sized bowl, stir well to blend the ingredients. Adding the lemon juice in stages ensures the flavors combine evenly.
   

   • 2 heaping tablespoons of sesame paste

   • 1 Serrano pepper and garlic mix (about 1½ teaspoons if premade)

   • ½ teaspoon of salt

   • 5 tablespoons of lemon juice (or to taste)
     

2. Adjust the Consistency Gradually:
   
   Slowly add small amounts of cold water (about a ¼ cup) while mixing thoroughly. Stir after each addition until you reach your desired consistency. Be cautious not to make the mixture too runny.
   

3. Add a Touch of Vinegar:
   
   Add ½ teaspoon of vinegar to the mixture. This helps preserve the tahina and adds a slight tanginess.
   

4. Add Parsley
   
   If the tahina seems a bit too liquid, use dried parsley instead of fresh. Otherwise, mix in 1½ to 2 tablespoons of finely chopped fresh parsley.
   

5. Final Touches:
   
   Give the mixture one final stir until smooth and creamy. Taste and adjust the seasoning if needed. Transfer the tahina to a serving bowl, and garnish with paprika and a sprinkle of fresh parsley.