Tahini-Garlic Sauce (for all smoked meats)

Name: Tahini-Garlic Sauce (for all smoked meats)
Cuisine: Israel
Ingredients: 2 kg Tahini (raw); 1.5 liters Fresh lemon juice; 40 cloves (minced) Garlic; 2–3 liters (adjust for thickness) Cold water; 200–300 g Salt; 500 g (for smoother texture) Ice cubes

A recipe from Israel.

🇮🇱 IsraelveganOptionclassicIsraelicreamymustHavelargeBatch

Tahini-Garlic Sauce (for all smoked meats)

Nutrition (per serving)

280Calories

8 gProtein

10 gCarbs

26 gFat

2 gSugar

800 mgSalt

Ingredients

2 kg Tahini (raw)
1.5 liters Fresh lemon juice
40 cloves (minced) Garlic
2–3 liters (adjust for thickness) Cold water
200–300 g Salt
500 g (for smoother texture) Ice cubes

Method

In a very large bowl or food processor (in batches), combine tahini, lemon juice, minced garlic and salt.
Whisk vigorously or blend → mixture will seize and thicken at first.
Slowly add cold water while whisking/blending until smooth, creamy and pourable (like heavy cream). Add ice near end for extra silkiness.
Taste → adjust salt and lemon. Refrigerate up to 5 days.
Serve in large bowls with ladles next to smoked meats.