Green Tahini Sauce
Cookbook
Page 272
Cuisine: Mediterranean
Course: Sauces/Gravies
sauce
tahini
Reviews
2 reviews,
average rating 4.0 / 5
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As Friederike says, somehow water added to Tahini causes it to be thicker. This was basically hummus without the chick peas. I prepared it to have with the eggplant dish, and it specified no parsley. I will revisit this easy recipe in the future to try it with parsley.
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I'm not normally a fan of Tahini, but this was fairly interesting.
Be careful, it looks quite runny even when it isn't - I thought my Tahini in itself was liquid enough, so I didn't add any water - it went quite dry actually. I added 120 ml water and thought it was too runny, but by the time I was ready to use it it looked quite solid again.
I used the required 1/2 teaspoon salt but slightly less than 80 ml lemon. It seemed to be ok as sauce, but in combination with the fish DB thought it was sl... Read more
Be careful, it looks quite runny even when it isn't - I thought my Tahini in itself was liquid enough, so I didn't add any water - it went quite dry actually. I added 120 ml water and thought it was too runny, but by the time I was ready to use it it looked quite solid again.
I used the required 1/2 teaspoon salt but slightly less than 80 ml lemon. It seemed to be ok as sauce, but in combination with the fish DB thought it was sl... Read more