Tahini sauce is a great staple to have in your fridge. A perfect addition to salads, baked potatoes, rice, beans, bread or crudité it came from Persia where it was called ‘ardeh’ and was then moved to Israel and became what we know today as Tahini.
WHAT YOU’LL NEED:
- 1 cup of raw tahini (ideally Miznon or Har Bracha brand)
- 1 cup mineral water
- 1 tbsp. lemon juice
- 2 tsp sea salt
(makes 2 cups)
INSTRUCTIONS:
- Mix the salt with the lemon juice until the salt is melted.
- Pour in the raw tahini and stir, then add the water and stir till an even texture is achieved.
- Taste and correct the seasoning if needed.
A Note from Chef Eyal Shani – “The tahini must be stirred in the direction of the earth’s rotation.”
