Egyptian Tehina sauce, also known as Tahini or Tahina, is a quintessential fluffy and silky sauce that is irreplaceable on the Egyptian table. It is served as a dip, spread, and a salad and pairs perfectly with barbecue dishes.
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What is Egyptian Tehina sauce
The word Tehina in the Egyptian dialect (spelled Tahini in the levant) is derived from the Arab verb: Tahan (طحن), which means to grind. Egyptian Tehina sauce is made of the condiment Tahini/sesmae paste, which is basically a white sesame paste.
Traditionally, in Egypt and the Middle East, Tehina is made of whole toasted white sesame, which lends the paste a nutty flavor. Yet, in the United States, the same paste is made of hulled and probably non-toasted sesame which lends the Tahini paste a discernible bitter note.
The Tehina paste has a pourable consistency and a texture that is similar to pancake batter. The paste has a creamy yet thick consistency that can’t be served as is. It has to be seasoned and diluted with water to become Tehina sauce.
Making homemade Tahini paste from scratch, can’t be easier. It only requires two ingredients: Toasted white sesame, and a neutral flavored oil such as Canola.
Tehina’s place in the Egyptian cuisine
Egyptian Tahini sauce is a quintessential staple on the Egyptian table! We pair it with almost everything and anything. 😃 That is our Egyptian Ketchup-like condiment.
Egyptians drizzle Tahini sauce over their Foul Madames (stew of fava beans) for breakfast, use it as a dip to gobble hot Ta’amia (Egyptian falafel), and serve it as a must-go-with Egyptian barbecue.
Also, Tehina is used as a versatile ingredient in some traditional Egyptian dishes such as Renga bel Tahina (Herring-Tahina Salad) or the different variations of Babajanush,just to name a few.
How to shop for the best Tahina paste in the market
There is no shortage of Tahini brands in Egypt, yet the supply gets limited if you shop overseas. In America, where I currently live, there are US brands, imported Middle Eastern brands, as well as Arab brands yet packaged in the US such as Ziyad Brand.
Like any nut butter such as peanut butter, the oil in Tahini paste will eventually separate from the solids and rise to the top. In order to buy the best quality of store-bought Tehina, cookbook author Adeena Sussman shares her trick for buying a good Tehina: “shaking the Tehina paste fat in the store. And if you hear a heavy slapping, that’s a good sign because it means that the Tehina inside is incorporated and emulsified, and if you feel splashing, it probably means that it’s separated because it’s older and then you’d have to reincorporate it at home, which can be a little challenging.”
In terms of flavor, you should know that Tahina paste in the Middle East, including Egypt, is made of whole toasted sesame seeds which lends the taste of a nutty texture and a sweet note, while in the United Sates, sesame paste is made of hulled and, sometimes, raw non-toasted sesame which affects the flavor and yields a bitter hint when you taste it.
Personally, I order Tehina on amazon or I get them from Middle Eastern stores in the US. My favorites are Ziyad brand and Al Wadi.
Frankly speaking, I avoid the US brands as I found them bitter, given that they are made of hulled sesame and are probably raw (non-toasted sesame). If you ever visit Egypt, make sure to grab a jar or two of locally made tehina. There are multiple brands, Rashidi Al Mizan is one of the best.
Treat your Tahini paste like honey or Nutella, never store it in the fridge. Actually, always store your store-bought Tehina paste upside-down in a cool, dark place to keep it from getting super thick at the bottom.
What is the difference between Tahini and Hummus?
I wish I could make a dollar each time someone asks me this question! It is confusing for a non Middle Eastern for sure, so let me explain.
The main difference between Tehina and Hummus is that the latter contains cooked chickpeas, while Tahini sauce is just made of sesame paste, vinegar, lemon, and spices.
The perfect Tahini sauce is not runny nor thick as peanut butter, the consistency is in the Middle. Watch the video below.
How to make the perfect Tahini sauce
Creating a flavorsome Tahini sauce out of Tahini paste is fairly easy. Watch this step-by-step video.
Step 1: Dilute the Tahini with warm water
Warm water is much easier to incorporate into the thick consistency of Tahini. Warm up some water and then gradually add it to the Tahini paste. Whisk vigorously with a wire whisk, until you reach the desired consistency. 1 cup of Tahini paste might need 3/4 to 1 cup of water.
Step 2: Season and amp up the flavors
Stir in the Tahini sauce the vinegar lime juice and the spices. Combine all the ingredients together. Taste and adjust the seasoning to your liking.
Step 3: Serve Tahini Sauce
Serve Tehina sauce at room temperature along with hot pita bread, Foul Medames, Ta’amia, or BBQ dishes.
Tehina’s Health Benefits
According to healthline.com, Tahini is full of healthy fats, vitamins, and minerals. It is also a great source of phosphorus and manganese that are essential for bone health. It is also rich in vitamins B1 and B6, which is essential for generating body energy.
50% of saturated fat in Tahini comes from monounsaturated fatty acids, that have anti-inflammatory properties and have been linked to a decreased risk of chronic health.
Make-Ahead Tehina
Tahini sauce is a make-ahead side dish that you can prepare a week in advance and keep it in the fridge in an airtight container. Tehina tends to solidify in cold temperatures, so bring it to room temperature before you serve, to restore its pourable consistency.
How to Serve Tehina
Tahini could be served as a dip with toasted pita bread, as a spread for sandwiches, or as an ingredient in some Egyptian dishes such as Foul medames or Renga bel tahini (Herring salad).
Check similar recipes
You might also like these Tehina recipes:
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Perfect Tehina Sauce
INGREDIENTS
- 1 cup tehina paste
- 3/4 – 1 cup warm water
- 1 tablespoon olive oil or regular oil
- 1 tablespoon white distilled vinegar
- 1 tablespoon lime juice
- 1 teaspoon salt
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- 1/4 teaspoon paprika
- 3 garlic cloves, minced
- 1/4 cup parsley, finally chopped (optional)
TO GARNISH
- Parsley leaves
- Dash of paprika or Aleppo pepper
- Drizzle of olive oil
DIRECTIONS
- Add 1 cup of tehina/sesame paste to a deep and medium mixing bowl. Add gradually warm water to the Tahini. Start with 1/2 a cup first and stir until it is totally incorporated then keep adding, until the Tahini, reaches the consistency of béchamel sauce and its color becomes lighter. Stir in the vinegar, oil, and lemon juice and combine the sauce.
- Stir the spices in the Tahini sauce and mix the Tahini well. Toss in the garlic and the parsley.
- Garnish the Tahini with parsley leaves, flutter of Aleppo pepper, cayenne, or sweet paprika and serve cold or at room temperature.
- Store the Tehina in an airtight container in the fridge for almost a month.
Nermine’s Notes:
- Store Tahina paste in a dark, dry spot in your pantry, yet store your Tahini sauce in the fridge.
- Avoid buying Tehina paste made of hulled sesame, as they taste bitter. Always look for Tehina made of whole toasted sesame.