Tahini, Lemon, and Parsley Sauce (Tarator)

Tahini, Lemon, and Parsley Sauce (Tarator)
Tahini, Lemon, and Parsley Sauce (Tarator)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.

What You Will Need

Tahini, Lemon, and Parsley Sauce (Tarator)
This tahini-based tarator sauce is packed with lemon, garlic, and parsley, and is a cooling Mediterranean complement to cooked fish, seafood, and vegetables.
Yield: makes 2 Cups
Time: 10 minutes


  • 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


  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.