Potatoes in tahini sauce (Batata bel-theeneh)

November 7, 2013  •  Category:


Tahini is our Middle- Eastern butter or mayo; it goes in just about everything; unlike butter, it is  vegan as it is simply sesame seed paste; add to it some fresh lemon juice and a touch of garlic and you’ve got tarator sauce. Add some oranges and clementines, and you’ve got arnabiyeh sauce. Mix it with mashed chickpeas and you’ve got hummus or eggplant, baba ghannouj. The list goes on. 

This dish is combining boiled potatoes with tahini sauce. A delightful combo. A good substitute could be cauliflower. 

Recipe adapted from Atayeb sit al-habayeb (Khadeeja Sa3d Basj)

 INGREDIENTS: 6 servings

  • 4 medium-size potatoes, boiled till tender
  • 1/2 cup tahini
  • 1/4 cup lemon juice
  • 2 cloves garlic, mashed in a mortar with a dash of salt
  • Water to make the sauce smooth and creamy (around 1/4 cup)
  • Chopped parsley to garnish

1. Mix the tahini, lemon juice, garlic paste in a bowl; add the water gradually until the sauce is smooth and creamy, like ranch dressing. Pour over the diced potatoes and mix lightly; sprinkle chopped parsley and serve at room temperature.

goldfish in pond


15 Comments  •  Comments Feed

  1. Rosa says:

    A tasty combination! I love serve my potatoes with tahini sauce.



  2. Belinda @zomppa says:

    Creamy! Tasty idea to replace butter.

  3. Lynne says:

    This looks great! I can’t wait to try it – one of my daughters is vegan, and I like having an arsenal of vegan recipes that I can serve everyone (to cut down on preparation time). I’ll let you know how she – and the rest of us – like it!

  4. domi says:

    Délicieuse salade de pdt, bien gourmande et de plus économique

  5. Lea Ann (Cooking On says:

    Joumana, your beautiful photo of this dish made me instantly hungry. Pinned to try this one later. Thanks for sharing the recipe.

  6. Oui, Chef says:

    Oohhh….you’re killing me with all this potato goodness. Would never think to put a tahini sauce on potatoes, but now that I’ve seen you do it, it seems so right.

  7. supermini says:

    What brand of tahini should i buy ?

    • Joumana says:

      @supermini: I would buy a brand which gives out a light beige color and good mild taste; most of these are in jars and are imported from Lebanon; Lebanon has about 60 manufacturers of tahini, which is remarkable considering the size of the country (4 million people only) and the fact that the sesame seeds are imported from Sudan.

  8. joelle says:

    I never heard of batata bi tahine before, so tried it few days ago to boost our iron intake. It turned out delicious! Thank you so much for sharing!

  9. nusrat2010 says:

    Such easy but yum recipe!
    Very much intrigued to give it a try 🙂 And the pictures are inviting too.

    I’m following you 🙂

  10. mohamed says:

    thank you for this post … your food is excellent … i want to follow all posts of you

  11. Marianne says:

    Dear Joumana,

    I was born in Lippe, a region in Germany that has been poor for hundreds of years. Potatoes are the main food there, and are dearly loved. As a vegan, I am always searching for new recipes, and since I have, some years ago, been allowed to visit your fascinating country, I am a big devotee of that region’s kitchen. Yesterday I found your blog by chance – and imediately bought what I needed for this salad.
    By the way – I did not substitute the potatoes for cauliflower – how could anyone ever substitute potatoes – but I mixed in some cauliflower as well. Such an easy and fast to make meal – and so, so, so tasty! Thank you very much!
    Sincere Greetings!

    • Joumana says:

      @Marianne: So pleased to read your comment! I too love potatoes and the ones in Lebanon are delicious, because local; in fact, Lebanon is one of the main exporters of potatoes in the region. 🙂 glad you liked the recipe, it is so traditional here to mix boiled veggies with tarator. I love your idea of mixing cauliflower and potatoes. will try it next time!

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