Tahina Tarator | Tahini Spread

It has been a rocky week. The whole world is in turmoil. How are you? Here, people are in shock. I have spoken to share traders who are dumb founded. There were few people in the local shopping centre today. My friend in a furniture store tells of people browsing but saying they just cannot buy at the moment.

All change is hard, and this sure is a big change for a lot of people. Resilience is an under-rated attribute these days. We don’t often talk about it. But it is what will carry you through tough times. We build it (or not) since childhood. There is an amazing program on TV at the moment that traces the lives of a number of Australian Children from birth through childhood into adulthood. It is a very intimate, longitudinal scientific study and it is fascinating. Last week they looked at resilience in 3 yr olds.

For those who have recently been through cyclones, hurricanes, earthquakes or droughts, the current economic meltdown is a double whammy (does this colloquialism translate?).Β  If you are experiencing tough times right now, for whatever reason, my heart goes out to you. Take care of yourself first, so you can take care of others. Stay well. Breathe deeply at least once a day. Focus on those who love you.

For tough times, and for the best of times, here is a wonderfully simple dip, spread, dressing or sauce, quick to make, healthy and delicious to eat while watching the share prices. It is a Lebanese dish, popular also in Syria, Jordan and other parts of the Middle East. Use as a spread on wonderful rye bread, as a dip with pita bread, as a dressing on green salads or a sauce on steamed or baked vegetables. Delish.

Tahina Tarator: Tahina Salad

Source : inspired by Vegetarian Dishes from the Middle East
Cuisine: Lebanese
Prep time: 10 mins
Cooking time: 0 mins
Serves: 4 – 6 people, depending how you use it

150ml tahini paste
juice of 2 – 3 lemons
approx. 150 ml milk
2 cloves garlic, crushed
1 tspn salt
0.5 tspn chilli powder
1 tspn ground cumin
1 Tblspn chpped parsley

Pour the tahini into a large bowl and add the lemon juice. Stir well – the tahini will thicken up and become grainy. Slowly add the milk, stirring until it becomes beautifully creamy. Thin until you get the desired thickness (for a spread, dip, sauce or dressing).

Season with the garlic, salt, chilli powder and cumin powder. Add half the parsley and stir.

Taste and adjust seasonings if necessary. Servie sprinkled with the remaining parsley.

Author: Ganga108

Heat in the Kitchen, Cooking with Spirit. Temple junkie, temple builder, temple cleaner. Lover of life, people, cultures, travel. Champion of growth, change and awareness. Taker of photos. Passionate about family. Happy.

29 thoughts on “Tahina Tarator | Tahini Spread”

  1. You make such an important point about resilience. And yes, “double whammy” translates, (Ever seen Press Your Luck? :)) This dip sounds lovely, tahini is pretty important around my household.

    Hi rainbowbrown, I did some research on double whammy, and it comes from the US, and means evil influence or a curse. See http://www.phrases.org.uk/meanings/119750.html. Who would have known? Thanks for your comment – tahini is such a powerful food. I haven’t seen Press Your Luck but (good ol’ internet) wikipedia explains it all.


  2. Great photos and another simple and lovely recipe! I love Tahini as it serves as a base for quite a few Middle eastern dips.
    Mix in boiled and mashed chickpeas with tahini and we have Hummus. Mix in grilled and mashed eggplant to tahini and you get Baba Ghanoush, another favourite dip.

    Tahini is so versatile that I find it surprising that the equivalent of Tahini or “Ellu Thogayal” is not common in South Indian cuisine !


  3. Very sweet post. I think I now know what “interesting times” meant in that old Chinese proverb. Whatever goes down, must come up eventually, right? This dip looks lovely and will provide some comfort in the meantime.

    Very interesting times indeed. Who knows how long the impact of these weeks will be felt? It will be years, I think. I looked at some graphs recently about the other “dips” in the economic worlds, and the average times to recovery. I think that this one might be longer than most. It will be interesting to watch.

    Let’s all eat dip. :0)


  4. How serendipitous! I spotted a jar of raw tahini in the refrigerator and wondered what I could make and now I know. I’ll use nut milk in place of the dairy milk. Thanks for sharing this dip recipe.


  5. This looks so lovely! Hm…do you have a recipe for tahini paste? I should really go buy some but I can’t justify the expense because it seems simple enough to make myself. Isn’t it just sesame seeds? (or nuvulu as my mother calls them!)


  6. Happy Christmas! The tahini spread recipe sounds great, would love to try it out! Today on the news I saw people against of using the name Hummus outside Lebanon! I hope it won’t happen to Tahini.


  7. terrific ….people actually want to eat for food value as much as taste…In a hurry ……w/g flat bread..hummus ….cucumbers …cranberries….wrap and go !


  8. They have the same type of thing in Turkey. Makes sense, obviously, since they are right next door. What a great blog – really enjoy reading it.


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