{"id":14930,"date":"2024-09-10T11:40:03","date_gmt":"2024-09-10T09:40:03","guid":{"rendered":"https:\/\/bistrobadia.de\/tahini-sauce-das-grundrezept\/"},"modified":"2024-09-17T12:05:20","modified_gmt":"2024-09-17T10:05:20","slug":"tahini-sauce-basic-recipe","status":"publish","type":"post","link":"https:\/\/bistrobadia.de\/en\/tahini-sauce-basic-recipe\/","title":{"rendered":"Tahini sauce: The basic recipe"},"content":{"rendered":"\n

Nothing works in the Levant without tahini sauce<\/strong>! After all, what would a falafel wrap<\/a> be without the creamy, nutty<\/strong> sauce? It is part of some Levantine cuisine classics. I’ll show you how you can make it yourself quickly<\/strong> and easily<\/strong> with just a few ingredients.<\/p>\n\n\n\n

How delicious it tastes<\/h2>\n\n\n\n

Tahini<\/strong>, lemon<\/strong>, garlic<\/strong> and parsley<\/strong> make tahini sauce in no time at all. Incidentally, this sauce is called Tarratohr<\/strong> in Lebanon<\/em>. It tastes slightly nutty and yet wonderfully fresh. The lemon gives the sauce a wonderful acidity<\/strong> and the parsley slightly offsets the strong garlic.<\/p>\n\n\n\n

\"Tahini<\/a><\/figure>\n\n\n\n

The ingredients for a creamy sauce<\/h2>\n\n\n\n

For a good tahini sauce, you naturally need good tahini. You can make the tahini yourself<\/a> or buy it – it’s quicker. When buying, make sure that you don’t use sesame paste where the oil and paste have separated. The paste will settle at the bottom of the jar while the oil floats on top. You then have to stir everything together vigorously and the paste often tastes slightly bitter.<\/p>\n\n\n\n

If you prefer to make the sauce a little milder, use fresh<\/strong> or pickled<\/strong> garlic, as it is not as spicy.<\/p>\n\n\n\n

It is important to use fresh ingredients<\/strong>, as the sauce will not taste good with lemon juice concentrate and parsley from the freezer!<\/p>\n\n\n\n

\"Alle<\/a><\/figure>\n\n\n\n

Ingredients for tahini sauce:<\/strong><\/p>\n\n\n\n