Lebanese Tahini Lemon Marinade Sauce (Tarator)
This Lebanese marinade sauce, called Tarator, is a true sensory journey to the Levant. With its creamy tahini base, enhanced by fresh lemon and garlic, it brings incomparable freshness to your grills. I love making it to accompany lamb skewers or roasted vegetables: its slightly creamy texture and toasted sesame notes pair wonderfully with Middle Eastern spices. Plus, it's ready in a flash and keeps for several days in the fridge. Let yourself be tempted by this authentic recipe that will turn your meals into an oriental feast!
Ingredients
- Tahini (sesame paste)100 g
- Fresh lemon juice60 ml (about 2 lemons)
- Garlic2 cloves, crushed
- Flat-leaf parsley2 tablespoons, finely chopped
- Ground cumin1 teaspoon
- Plain yogurt (optional, for a creamier texture)2 tablespoons
- Extra virgin olive oil3 tablespoons
- Cold water60 to 80 ml (to adjust consistency)
- Saltto taste, about 1/2 teaspoon
Instructions
- 1
In a bowl, mix the tahini with the lemon juice and crushed garlic. Whisk vigorously: the mixture will first thicken then become creamy.
- 2
Add the cumin, parsley, yogurt (if using), and olive oil. Mix well to obtain a homogeneous sauce.
- 3
Gradually incorporate the cold water while continuing to whisk, until you get a fluid but slightly thick consistency (like a liquid cream).
- 4
Season to taste and adjust the acidity with a little more lemon if necessary.
- 5
Let it rest in the refrigerator for at least 30 minutes to allow the flavors to develop.
- 6
Serve this marinade for your grilled chicken, lamb, or vegetables, or use it as a dipping sauce for mezze.
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