EgyptianEgyptian Tahini Salad
Tahini whisked with lemon, garlic, cumin and a little vinegar, thinned with ice water into a smooth, pale sauce. The Egyptian table salad for fish, kofta and ta'ameya.
Method
Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.
Shows the steps one at a time, with a timer for each timed step.
Sharp knife and board
Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.
- 01
Garlic
2 minutesCrush the garlic with the salt and cumin.
Success cueA smooth garlic paste.
- 02
Mixing
2 minutesWhisk the tahini with the garlic, lemon juice and vinegar; it will turn thick and grainy.
Success cueA thick, stiff paste.
- 03
Thinning
3 minutesWhisk in the ice water a little at a time until the sauce is smooth, pale and pourable.
Success cueSmooth, pale and pourable.
- 04
Serving
1 minutePour it into a shallow bowl and sprinkle with the chopped parsley.
Success cueGreen flecks of parsley on top.
PlateMap is still in testing. Quantities and results may vary with ingredients and equipment. Please check food safety yourself, especially with meat and poultry.
Cooking tips
Ice water makes tahini whiter and smoother than room-temperature water.
- • Stir the tahini jar well first; the oil separates on top.
- • Add water slowly; you can always thin it more.
Common mistakes
- • Pouring in all the water at once, so the sauce turns thin.
- • Using too much garlic, which turns it bitter.
Serving ideasServe with fried fish, grilled kofta, ta'ameya or as a dip with bread.
Potential allergens
Sesame
Compound ingredients vary by product; check labels and possible cross-contact.
Frequently Asked Questions
Why did my tahini seize when I added lemon?
That is normal. Keep whisking and add ice water; it turns smooth again.
How long does tahini salad keep?
Up to 4 days in a closed jar in the fridge. Stir in a spoon of water before serving.
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