Tarator sauce is used as "mayonnaise" in Lebanese dishes. It does not have eggs.
(Arabic) صلصة طرطور
/salsat turtur/
Makes 1 cup (200 g)
1 tsp. (5 g) garlic paste: https://veggiefernandezs.blogspot.com/2019/01/garlic-paste.html
1/2 cup (100 g) tahini (is gluten-free)
1/4 to 1/2 (60-120 ml) organic lemon juice
1/4 to 1/3 cup (60-80 ml) water
mint or parsley leaf for garnish
optional: 1/2 cup (65 g) chopped parsley to the tartar and mix well before serving
1. Place the garlic paste in a bowl.
2. Add the tahini and mix well.
3. Add the lemon juice and water gradually, stirring until it is creamy yogurt.
4. Add more water slowly if needed.
5. Taste and adjust the sauce as needed.
6. Mint or parsley leaf on top for garnish
7. Usage:
1/2 cup (100 g) tahini (is gluten-free)
1/4 to 1/2 (60-120 ml) organic lemon juice
1/4 to 1/3 cup (60-80 ml) water
mint or parsley leaf for garnish
optional: 1/2 cup (65 g) chopped parsley to the tartar and mix well before serving
1. Place the garlic paste in a bowl.
2. Add the tahini and mix well.
3. Add the lemon juice and water gradually, stirring until it is creamy yogurt.
4. Add more water slowly if needed.
5. Taste and adjust the sauce as needed.
6. Mint or parsley leaf on top for garnish
7. Usage:
- on falafel sandwiches
- mixed with chickpeas for hummus
- on boiled and fried vegetables
- appetizer dip
- grilled meats and fish
- with the parsley, as a salad dressing
