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Cooking School Melbourne

Chicken and Rice

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My Lebanese Kitchen

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Cooking Classes Melbourne

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Cooking School Melbourne
Cooking School Melbourne

Chicken and Rice


The Magic of Tahini

Tahini is a sesame seed paste essential in Lebanese cusine, it is used in dips including hummus, tarator, and baba ghanouj. It is also used to accompany fish and meat and transforms vegatables into something amazing. To me it is what makes Lebanese food so unique.


Tahini sauce and dip

Makes 1 quantity


3 tablespoons of tahini

¼ cup water (room temperature)

¼ cup lemon juice

3 medium garlic gloves crushed

¼ teaspoon of salt


Place the tahini in a bowl and slowly add the water until a smooth paste forms, then slowly add the lemon juice, then the salt and crushed garlic, and mix well.

Tarator should have a smooth runny consistency with a wonderful balance of all the flavours.

Tarator is the basis for many Lebanese dishes including babaganoush a smoky eggplant dip, oven baked fish coated in tarator, baked or fried cauliflower coated with tarator, or simply used as a dip with grilled meat and fish.



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