Recipes

Tahini, Lemon, and Parsley Sauce (Tarator)

  • Serves

    makes 2 Cups

  • Cook

    10 minutes

TED CAVANAUGH

This nutty, citrusy, tahini-based sauce is a cooling complement to cooked fish and vegetables. Extra sauce will keep in the refrigerator for up to one week.

Featured in: The Friday Fish Fry Has Special Meaning to the Chef of Brooklyn's Tanoreen

What You Will Need

Ingredients

  • 23 cup tahini
  • 12 cup fresh lemon juice, plus more to taste
  • 2 tsp. minced fresh garlic
  • Finely grated zest of ½ lime (2 tsp.)
  • 1 packed cup flat-leaf parsley leaves, coarsely chopped
  • 12 jalapeño (¼ oz.), stemmed, seeded, and finely diced (optional)
  • Kosher salt

Instructions

Step 1

In a blender or food processor, combine the tahini, lemon juice, ½ cup water, and the garlic; process on high speed until smooth and completely white, 2–3 minutes. Add the zest, parsley, and jalapeño; pulse to combine. Season with salt and serve.

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