My good friend Eva’s mother, who was born in Egypt, brought many recipes from Cairo to Greece, including tahinia. She made it primarily during Lent, to make salads and vegetarian balls tastier.
On a Clean Monday one year, I tasted tahinia at Eva’s house and I think now is the perfect opportunity for you to make this recipe, along with the falafel. Tahinia is sauce with character, strong enough to the taste, extremely healthy because of the tahini used and a valuable source of energy. For this reason, in Egypt, as well as in other Middle Eastern countries, they often eat tahinia for breakfast. I think we need something lighter for breakfast than tahinia, so better try it out as a dipping sauce.
INGREDIENTS
- 150g of tahini
- 1-2 cloves of garlic
- 2-3 tbsp of lemon juice
- 1 tbsp of light olive oil or sunflower oil
- ⅓ tsp cumin (optional)
- Some water, about 1 small cup
INSTRUCTIONS
In a bowl or better yet – for the uninitiated in tahini – in the multi blender, we put the tahini, the melted garlic, the lemon juice, the oil and the cumin, if you decide to use it.
Stir well with a spoon or batter it for a couple of minutes in the multi blender.
You will see that the mixture of previously fluid tahini tightens and it becomes somewhat difficult to mix; this is due to the addition of acid lemon, which is why some people also use some oil in order to facilitate the process.
At this point add some water and stir again until you have a tahinia that is not too tight.
Put it in the refrigerator in a bowl for a few hours before you consume it, it becomes even more delicious!
