Egyptian Salatet Tahina (Tahini Sauce)
Egyptian salatet tahina loosens sesame paste with lemon, vinegar, garlic, cumin, and cold water into the tangy sauce served beside grilled meats and fish.
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Illustrated cooking guide
Step-by-step visual method
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Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Whisk tahini with lemon, vinegar, garlic, cumin, and salt; it will seize at first.
- 2
Add cold water a spoonful at a time, whisking until pale and creamy.
- 3
Adjust lemon and salt and garnish with parsley.
Cook notes
Tips
Add water gradually to control consistency.
This is a sauce or mezze, not a drink.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store in an airtight container in the fridge for up to one week.
- If the sauce thickens in the fridge, stir in a little water before serving.
Substitutions
- Replace water with vegetable broth for added flavor.
- Use lime juice instead of lemon juice for a different citrus note.
What to Serve With
- Kofta
- Ta'ameya
- Grilled fish
Common Mistakes
- Replacing the defining Egyptian ingredient or technique with a generic shortcut.
- Rushing the stated soaking, simmering, resting, or high-heat cooking stage.
Recipe FAQ
How long can I store this tahini sauce?
You can store it in an airtight container in the refrigerator for up to a week.
Can I make this tahini sauce vegan?
Yes, this recipe is already vegan-friendly!
What can I use tahini sauce for?
Tahini sauce is great for drizzling over grilled vegetables, meats, or as a dip for fresh bread.
Kitchen tools
Helpful Tools for This Recipe
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Blender
Helpful for smooth sauces, soups, marinades, and purees.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
Measuring spoons
Useful for balancing spices, salt, acids, and sauces.
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