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Ingredients
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Tahini-Garlic Sauce
Shatta (Hot Pepper Paste)
Finishing & Serving
Method
Tahini-Garlic Sauce
Prep and emulsify
Place 1/2 cup tahini in a medium bowl. Add 2 tablespoons lemon juice and 1 teaspoon fine sea salt. Stir briskly—the mixture will thicken and seize. As it thickens, slowly whisk in 1/2 cup cold water in three additions, whisking until smooth and pourable. If needed, add up to 2 more tablespoons water to reach a creamy, drizzly consistency.
Add garlic and seasonings
Finely grate or microplane 4 garlic cloves (or smash and finely mince). Stir the garlic into the tahini mixture along with 2 tablespoons olive oil and 1/4 teaspoon ground cumin. Taste and adjust salt and lemon to balance brightness and saltiness.
Adjust texture
If the sauce is too thick for your use, thin with additional cold water or 1 tablespoon neutral oil until it reaches the desired consistency for drizzling or dipping. Set aside at room temperature while you make the shatta.
Shatta (Hot Pepper Paste)
Prepare peppers
Stem and roughly chop 2 cups fresh red chilies. For milder heat, remove seeds; for spicier shatta, leave some seeds. Peel and roughly chop 2 garlic cloves for the paste.
Purée
Place chopped chilies, 2 garlic cloves, 1 tablespoon red wine vinegar, 2 tablespoons olive oil, 1/2 teaspoon smoked paprika, 1/4 teaspoon ground coriander, and 1/2 teaspoon sea salt in a small food processor or blender. Purée until a coarse-smooth paste forms. Scrape down the sides as needed. If mixture is too thick, add 1 teaspoon water or oil to help it come together.
Taste and adjust
Taste the shatta and adjust acidity, salt, and heat as needed by adding a bit more vinegar, salt, or an extra fresh chili. Transfer to a small bowl and let rest 10–15 minutes to allow flavors to meld.
Finishing & Serving
Combine or plate separately: For an 8 oz serving (approximate), spoon about 5–6 tablespoons of the tahini-garlic sauce into a shallow dish or jar (this yields roughly 4–5 oz). Fold or swirl in 1–2 tablespoons of shatta into the tahini for a spicy-tahini version, or serve the shatta on the side so diners add to taste.
Adjust consistency and garnish: If the combined sauce seems thick, whisk in up to 2 tablespoons neutral oil to gloss and loosen it. Sprinkle optional chopped parsley and sesame seeds on top. Store unused tahini sauce and shatta separately in airtight containers in the refrigerator for up to 5 days (bring to room temperature and stir before serving).
Portioning: This recipe yields about 8 ounces total finished product when combined (approx. 5–6 oz tahini sauce + 2–3 oz shatta); adjust proportions if you want a milder or hotter final mixture.