Tahini Sauce: (theneh طحينة)
tahini (~4 T)
juice of half a lemon
crushed garlic (opt.)
Add the tahini, lemon juice to a bowl and start mixing with a spoon. The mixture will become stiff and light in colour. Add a little water and mix again. Add the water small amount at a time until the mixture loosens to the consistency you want. It needs to be fairly loose but not water-runny. Add salt to taste.
Yogurt and Tahini sauce: (Laban wa theneh لبن و طحينة)
This combination is mainly used as a base of many Syrian dishes; Mutabal, Ful bi Laban, Fatteh to name a few.
I occasionally use this combination as a side sauce instead of the pure tahini sauce described above. It is easier to eat as yogurt adds a nice tangy flavour that balance the heaviness of the tahini. I always serve this version with Lahmeh bil saniyeh.
Greek style yogurt 300g
tahini (~3 T)
To make the sauce whisk together the yogurt and tahini. Add salt and lemon to taste. If the sauce is too thick, loosen with some water.
thin the above tahini sauce and add “loads of chopped parsley”
Yogurt and cucumber: (Laban wa khiyar لبن و خيار)
Every country of the Levant and all the neighboring territories have their own version of the famous Tzatziki. This is the Syrian one. In its native countries Tzatziki is usually used as an accompaniment unlike the Western interpretation of serving it as a dip.
In Syria we serve Laban wa Khiyar as a side sauce for “dry” rice and Bulgar pilaf. By dry I mean dishes with the grains as the main ingredient without a vegetable stew on the side. Riz bi Bazalia (Peas rice pilaf) Riz bi Ful (Broad bean rice pilf) and Burgul bi Ful (Broad bean Bulgar pilaf) are some delicious examples.
Garlic one clove
Dry mint 1tsp
Peel and finely chop the cucumber. Add the yogurt, dry mint and crushed garlic. Mix well and add salt and lemon to taste. Thin the mixture with some water if required to get the right consistency.
from syrian foodie