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Epicurious

Tarator bi Tahina

A ubiquitous sauce in Syria and Lebanon, served with fried and grilled fish as well as with cold fish.

Recipe information

  • Yield

    makes about 3 cups

Ingredients

1 cup tahina
1/4–1/2 cup lemon juice, or more
1–1 1/2 cups water
1/2 teaspoon cumin
Salt
2–4 cloves garlic, crushed
3 tablespoons chopped flat-leaf parsley (optional)

Preparation

  1. Step 1

    Blend the tahina with the lemon juice and water in the food processor. The paste will stiffen at first and then become smooth. Add enough water to achieve a light cream. Add cumin, season to taste with salt, and beat in the garlic.

    Step 2

    Pour over cold fish or serve in a separate bowl. Garnish with parsley, if you like.

Cover of Claudia Roden's The New Book of Middle Easter Food, featuring a blue filigree bowl filled with Meyer lemons and sprigs of mint.
Reprinted with permission from The New Book of Middle Eastern Food, copyright © 2000 by Claudia Roden, published by Knopf. Buy the full book on Amazon or Bookshop.
TagsSauceMiddle EasternLebaneseTahiniLemonCitrusFruitGarlicRoot VegetableVegetableParsleyHerbs & SpicesSideDinnerLunchGluten FreeDairy FreeVegetarianQuickEasyNo-CookFood ProcessorCookbooks
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