Tuesday, September 17, 2013

Tahini Dressing & Dipping Sauce

Israeli kabobs with tahini dressing
The following recipe is based on the Tahini Dressing recipe found on p. 68 of Sundays at Moosewood Restaurant, an excellent cookbook by The Moosewood Collective containing hundreds of ethnic and regional recipes from around the world. I've modified the original ingredients slightly to suit my preferences for a zestier dressing and sauce with a bit more peppery zip and a greater garlic presence.

This recipe makes about 3 1/2 cups of tahini sauce and dressing, just like the original. I store it in a quart mason jar in my refrigerator, where it will keep for weeks because there's no dairy in the recipe. Tahini sauce is a ubiquitous condiment throughout the Middle East, whether drizzled over kabobs, shawarma, gyros or falafel in pitas or salads, or served as a dipping sauce. In the photo on the left I drizzled the tahini dressing over ktzitzot, which are Israeli meat patties popular in Jewish (and specifically Sephardic) cuisine. I also enjoy this zesty, dairy-free tahini dressing over a green salad with a little bit of freshly-squeezed lime juice and a sprinkling of chopped parsley.

1 cup tahini (ground sesame seed paste)
1/2 cup canola oil (I use organic to avoid GMOs)
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
1/4 cup fresh-squeezed lemon juice (I used 1 large Meyer lemon)
6 to 8 garlic cloves, coarsely chopped
1 1/2 tsp ground cumin
1 tsp salt (I use Kosher or sea salt)
Heaping 1/4 tsp ground cayenne or red pepper
1 cup water

Place all ingredients except the water in a blender and begin blending at a low setting, pausing as necessary if the blender is working too hard. Once that mixture is combined, slowly pour in the water while continuing to blend -- you can increase the speed as the dressing becomes thinner. Continue to blend until you've added all the water -- the dressing will be pourable yet somewhat thick with a creamy consistency. Pour into a large, tightly lidded jar (I use a narrow spatula to scrape out all the dressing from the inside of the blender) and store in refrigerator. Stir well before using.

Zestfully yours,

No comments:

Post a Comment