Green techina sauce

By | February 19, 2014


Don’t fall over, but I’ve never really liked techina. I’ll take piles of any other spread or salad in your collection of salatim, but techina? Meh. As a stand-alone dip, I tend to pass on it.

Unless it’s this one.

When I make techina, I flavor it with lemon zest and lemon juice, and then I stuff it with practically illegal amounts of parsley. Seriously, there’s five times as much parsley as there is tahini paste, and it works so well. The color is this pretty pale green, and the taste is all fresh and zippy. As it is, you can spread it on challah or dollop it on a fritter. If you want to use it as a salad or pasta dressing, just thin it out with a bit more water.

Lean, mean, green techina. It’s totally won me over.


Alex on February 19, 2014 at 4:15 pm.

If you want to add to the flavor and nutrition, hold the salt and add a tablespoon of white or yellow miso. It’s lots of umami, a little salty, and just a hint of sweet.


Tali Simon on February 19, 2014 at 7:59 pm.

That sounds wonderful.


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