Tarator is not a dish, but rather a very versatile sauce. It is the definite sauce for falafel and shawarma and also goes well with baked fish, deep-fried cauliflower, or simple boiled potatoes (with a bit of parsley on top).
Tahini is sesame paste. Nowadays, health food concerns have brought back to the market a type of tahini made from whole sesame seeds, which is slightly darker and nuttier in taste than tahini made from hulled sesame seeds, and definitely a better choice. A few drops of olive oil in the tarator always lend a rounder note to the sauce.
- 1 garlic clove
- 1 cup (240 g) tahini
- Juice of 3 lemons
- 1 tablespoon (15 ml) olive oil
- Kamal Mouzawak
Crush the garlic together with a bit of salt, add to the tahini in a bowl, and add the lemon juice. When the lemon juice is added, the tahini will react and thicken, so just continue stirring to smooth it out, and add more lemon juice if needed. You will know when you have the correct amount of lemon juice, because the mixture will have a smooth consistency. Season to taste with salt, blend in the olive oil, and serve.