Taratour, also spelled Tarator and Taratoor refers to a class of sauces made with tahini. Taratour is most frequently served with fresh fish dishes, like my Samak Harrah (baked branzino with spicy taratour sauce), but it seems to go with everything from chicken and fish to steak and shrimp.

 

MAKES 2 1/2 CUPS

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3 garlic cloves

1⁄3 cup pine nuts, toasted

2 sprigs fresh flat-leaf parsley leaves, minced

1 cup tahini (sesame seed paste), thoroughly stirred

1 cup freshly squeezed lemon juice

1 teaspoon sea salt

1 teaspoon cayenne pepper

2 tablespoons extra-virgin olive oil

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In the bowl of a large food processor, finely mince the garlic, toasted pine nuts, and parsley. Pour in the tahini and 1⁄3 cup of cold water and puree until fully blended, scraping down the bottom and sides of the bowl. Add the lemon juice, season with the salt and cayenne and process until smooth and creamy. With the food processor running, stream in the olive oil until the sauce thickens and will coat a wooden spoon. To test the texture, run your finger along the back of the spoon. It should make a clear line through the sauce. Serve the sauce at room temperature.

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Copyright 2017 by Julie Ann Sageer in Julie Taboulie’s Lebanese Kitchen, St. Martin’s Press/St. Martin’s Griffin. All Rights Reserved.