From the kitchen
Camel Milk Tahini Dressing
A lemon-garlic tahini dressing loosened with camel milk, suitable for roasted vegetables, grain bowls and falafel.
By Aunesty Janssen · The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes
Ingredients
- 1/2 cup (120 g) well-stirred tahini
- 1/3 cup pasteurized camel milk, plus 1 to 4 tbsp as needed
- 2 tbsp fresh lemon juice
- 1 small garlic clove, finely grated
- 1/4 tsp fine salt, plus more to taste
Method
- Stir the tahini thoroughly in its jar so the oil and sesame paste are evenly combined, then measure it into a bowl.
- Whisk in the measured 1/3 cup camel milk in two additions. The mixture may initially become stiff; keep whisking until uniform.
- Whisk in lemon juice, garlic and salt until smooth.
- Add additional camel milk 1 tablespoon at a time, whisking after each addition, until the sauce falls from a spoon in a thick ribbon. Use less for a dip and more for a dressing.
- Taste a small spoonful on the food you intend to dress and adjust salt or lemon by small increments.
- Serve immediately, or cover and refrigerate. Stir before serving and add a teaspoon of milk if it has tightened.
Cook with confidence
Before you start
Tahini consistency
A dry paste needs more milk than an oily one. Use the texture cue rather than automatically adding all the extra liquid.
Garlic strength
For a milder dressing, use half a clove; the flavor grows stronger as the sauce rests.
Storage
Refrigerate at 40°F or below and use within 3 days, or sooner if the milk's remaining freshness window is shorter.
Taste on Food
Test the sauce on the vegetable or falafel it will dress. Add final salt and lemon in small amounts after judging that combination.
Kitchen note
Tahini always seizes before it smooths out when liquid is added, keep whisking through that stage rather than assuming the recipe has gone wrong.
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