2 garlic cloves
½ tsp salt
large pinch of cayenne pepper
1 cup (8oz) tahini (sesame seed paste)
½ cup good-quality olive oil
2⁄3 cup fresh lemon juice
salt and freshly ground black pepper
1Crush the garlic cloves with the back of a heavy knife on a board. Add the
salt and cayenne pepper. Continue to work until you have a smooth paste.
2Transfer the garlic paste to a bowl, and whisk continuously while slowly
pouring in the tahini and olive oil, as if you were making a mayonnaise. If
the mixture gets too thick, thin with a little lemon juice, then continue the process.
Once all the tahini and olive oil have been incorporated, add the remaining lemon
juice. Taste the sauce and season with a little salt and pepper if necessary.
Note If the nut flavor is too overpowering, try whisking a little yogurt into the
mixture, which softens the intensity.
Tarator bi sonoba (pine nut tarator sauce) Remove the crust from 2 slices
white bread. Soak the bread in a little milk until soft. Crush 2 peeled garlic cloves
with the back of a heavy knife on a board. Add ½ tsp salt and a large pinch of
cayenne pepper. Work until smooth. Place the paste in a food processor with
2 cups pine nuts and process until finely chopped. Add the soaked bread and
any excess milk. Continue to process, gradually adding ½ cup oil in a thin, steady
stream, as if you were making a mayonnaise. Thin the sauce with the juice of
2 lemons. Taste and season with salt and freshly ground black pepper. This
delicious sauce complements grilled meat, fish, and vegetables. You could use
a combination of nuts such as almonds or walnuts to get a more complex depth
of flavor, or roast some of them before grinding to create more contrast.
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