1¼ cupof sauce
By Laila El-Haddad and Maggie Schmitt
Whether used to smother fish kufta, to accompany falafel, or as a dressing for roasted cauliflower, this basic tahina sauce always strikes a marvelous balance between the mellowness of sesame paste and the bright tang of lemon. In the absence of a mortar and pestle, a high-powered blender works wonders to emulsify the sauce. It’s a good idea to mash the garlic first, though.