🥣 Tahini salad (salatet tahina)
Salatet tahina is the Egyptian tahini sauce served with grills: sesame paste whisked with lemon juice, garlic, cumin and a spoon of yogurt until smooth and pourable, then finished with chopped parsley. It is nutty, tangy and garlicky with a thin, creamy texture. It is eaten with bread, kofta, grilled chicken and falafel.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 100 g tahini
- Juice of 1 lemon
- 1 garlic clove, crushed
- 1/2 tsp ground cumin
- 2 tbsp plain yogurt
- 60–80 ml cold water
- 2 tbsp chopped parsley, salt
Method
- Whisk the tahini with lemon juice, garlic and cumin; it will thicken at first.
- Add the water a little at a time, whisking, until smooth and pourable.
- Stir in the yogurt and salt, then the parsley, and serve.
How to make it lighter
- Tahini is dense in calories, so serve 2–3 tbsp as a dip rather than a full bowl.
- Thin it with more water and lemon so the same amount covers more food.
- Use it instead of a creamier dressing on salads and grilled vegetables.
History
Tahini-based sauces have long been part of Egyptian and Levantine cooking; in Egypt salatet tahina is a standard side served with grills and street food.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →