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Egyptian Tahini Salad (Classic Garlic & Pickled Onion)
Tahini is the universal Egyptian table condiment. Gradual whisking with warm water and vinegar transforms raw sesame paste into a light, velvety dip.
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Ingredients
- Pure sesame tahini paste1/2 cup raw sesame tahini
- Warm water1/3 cup warm water
- White vinegar and lemon juice2 tbsp vinegar + 1 tbsp lemon juice
- Minced fresh garlic2 cloves
- Spices (cumin, sea salt, chili)Ground cumin, salt, pinch of red pepper
- Finely diced onion marinated in vinegar1/2 red onion in vinegar (for variation)
Allergens (inferred from ingredient names): sesame
Nutrition per serving (modelled estimate, not measured): kcal 190, protein 5, fat 16, carbs 8, fiber 3, sugar 0
Original steps
- Place tahini in a glass bowl. Gradually whisk in warm water; tahini will thicken first, then turn into a smooth, creamy light emulsion.
- Pour in vinegar and lemon juice while whisking until silky and pale ivory.
- Stir in minced garlic, ground cumin, salt, and red chili powder.
- Fold in finely diced red onion that has been macerated in vinegar for 5 minutes for a tangy crunch.
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: Dr. Fatma Alkawokgy family archive, fifi.cooking. Family recipe archive of Dr. Fatma Alkawokgy (1943-2026), chapters 1 to 6, published at fifi.cooking