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Assal W'tehina With Bread Recipe

Name: Maha's Brunchs ASSAL W'TEHINA WITH BREAD Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1 cups tahini (sesame paste); 0.5 cups warm water; 3 tbs fresh lemon juice; 3 tbs honey (or date syrup for vegan); 1 cloves garlic cloves, finely grated; 0.75 tsp fine sea salt; 1 tbs extra virgin olive oil; 0.25 tsp ground cumin (optional); 2 tbs warm water for adjusting consistency; 8 oz firm paneer or halloumi, cubed; 1 tbs olive oil (for frying); 2 tbs fresh parsley, chopped; 1 tsp toasted sesame seeds; 0.25 tsp cracked black pepper; 0.5 tsp sumac (optional); 4 pieces fresh pita or flatbread (warm)

Inspired by Maha's Brunch

Time20m

Serves4

Make Assal W'tehina With Bread Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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ASSAL W'TEHINA (Honey & Tahini Sauce)

1 cups tahini (sesame paste)

1/2 cups warm water

3 tbs fresh lemon juice

3 tbs honey (or date syrup for vegan)

1 cloves garlic cloves, finely grated

3/4 tsp fine sea salt

1 tbs extra virgin olive oil

1/4 tsp ground cumin (optional)

2 tbs warm water for adjusting consistency

PANEER / CHEESE ALTERNATIVE (optional, vegetarian-only)

8 oz firm paneer or halloumi, cubed

1 tbs olive oil (for frying)

GARNISHES & ACCOMPANIMENTS

2 tbs Fresh parsley, chopped

1 tsp toasted sesame seeds

1/4 tsp Cracked black pepper

1/2 tsp sumac (optional)

4 pieces fresh pita or flatbread (warm)

Method

ASSAL W'TEHINA (Honey & Tahini Sauce)

Prepare garlic and lemon

Grate or finely mince the garlic clove. Juice fresh lemons to measure 3 tablespoons. Set aside.

Mix tahini and lemon

In a medium bowl, combine 1 cup tahini with 3 tablespoons fresh lemon juice. Stir briskly — the mixture will seize and thicken initially; this is normal.

Thin and sweeten

Gradually add 1/2 cup warm water while whisking to loosen the paste into a smooth sauce. Add 3 tablespoons honey (or date syrup for vegan). Continue whisking until glossy and pourable. If too thick, add up to 2 additional tablespoons warm water, 1 tablespoon at a time, to reach a consistency similar to heavy cream.

Season and finish

Whisk in 1 tablespoon extra virgin olive oil, 1 grated garlic clove, 3/4 teaspoon fine sea salt, and 1/4 teaspoon ground cumin (if using). Taste and adjust salt, lemon, or honey to balance sweet, bright, and savory notes.

PANEER / CHEESE ALTERNATIVE (optional)

Prepare cheese

If using paneer or halloumi, pat cubes dry with paper towel. Heat 1 tablespoon olive oil in a nonstick skillet over medium-high heat until shimmering.

Pan-sear

Add cheese cubes in a single layer and sear without moving for 2-3 minutes until golden; turn and brown all sides, about 4-6 minutes total. Transfer to a paper towel-lined plate and keep warm.

ASSEMBLY & GARNISH

Warm bread

Warm pita or flatbread in a dry skillet over medium heat for 30-60 seconds per side or wrap in foil and heat in a 350°F (175°C) oven for 5–7 minutes until pliable and warm.

Plate

Spoon a generous pool of Assal w'Tehina onto a serving plate or shallow bowl. If using paneer, arrange the seared cubes on top of the sauce.

Garnish and finish

Sprinkle chopped parsley (2 tablespoons), toasted sesame seeds (1 teaspoon), cracked black pepper (1/4 teaspoon), and a light dusting of sumac if desired. Drizzle a little extra virgin olive oil over the top.

Serve

Serve immediately with 4 warm pieces of pita or flatbread for dipping. Recommend tearing bread into pieces and scooping up sauce and cheese. Store leftover sauce refrigerated in an airtight container for up to 5 days; whisk before serving.