Monday, October 20, 2014

Spinach Tahini Goddess Sauce

Last year in summer, I flew on board Turkish Airlines. I am an avid Qatar Airlines flyer for trips across the world to Karachi city. But, the family was giving Turkish Airlines a try. The Turkish cuisine is pretty exotic from what we had on board. Turkish Airlines’ Business Class serves its meals in several courses. Appetizers are followed by soups, soups followed by bread, bread followed by two-course meals, and finally cheeses, desserts, and tea. Turkish appetizers are accompanied by unique-tasting dips and sauces. There is hummus, baba ghanoush, and tahini! Hummus is chickpeas, baba ghanoush is eggplant, and tahini is a sesame seeds dip. 

I invented my own version of tahini. The original tahini is simply a sesame seeds paste. You make that by grinding a giant load of sesame seeds, oil, and water together. It looks pretty much like hummus too. I; however, am fascinated by a different version of tahini called the tahini goddess sauce. It combines the sweet and sour tang of vinegar, lemon, and soy with the nutty sesame flavor. I added some blanched spinach to the recipe, and here you go!

INGREDIENTSSpinach Tahini Goddess Sauce Ingredients:
Sesame seeds, ½ cup
Vinegar, ½ cup
Soy sauce, ¼ cup
Lemon juice, 1 tbsp
Salt, ½ tsp
Garlic cloves, 3
Blanched (boiled in water for half a minute) spinach leaves, 2 cups

Instructions for Spinach Tahini Goddess Sauce
In a grinder, add the liquid ingredients first. Then, add the sesame seeds, salt, blanched spinach, and garlic cloves. Grind to a coarse past similar to hummus but a bit more fluid.

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