Tahine Sauce (Taratoor)

Yields about 1.5 Cups

One of the most frequently used sauces in Lebanese cuisine. It is used for fish, Falafel, Kibbeh, grilled lamb or Kafta, to name a few.

1 cup Tahine
¼ cup Lemon juice (or more if you like)
1 tsp mashed garlic
2 tsp ground Cumin
Salt

Mix all the ingredients together with enough water (about 1/2 cup) to make a nice and creamy (NOT PASTY) mixture. The Tahine sauce might seem as if it is going to turn pasty at first but with enough water it will loosen up.

Variation: A very tasty variation on this is to use half the amount of Tahine and substitute a ½ cup yogurt for it. Finish with some fresh chopped parsley if you like. This goes great with Kibbeh.