Cooked Spinach with Tarator (Tahini Sauce)

  • Servings: 2 or 3

I had this idea recently to mix Spinach with Tarator sauce to make my husband eat it without grudging, and change from the classic “spinach & cream” and other recipes. I am glad to tell you that he really liked it! He said that it tasted like Mutabbal (baba Ghanouj)! And it does!

I posted the recipe for Tarator sauce sometime ago when I published my recipe for homemade Falafel. I am copying it here below.

For approximately 5 tbsp of tahini, add the juice of a half lemon, 1 tsp of garlic mashed with some salt then 5 tbsp of water (if too thick, add a bit more water). Add the water gradually and mix well until you obtain a creamy looking sauce. Taste and adjust the lemon, the salt and the garlic garlic to your taste.
NB: shake well the tahini container before using.
Double the quantity of the mentioned ingredients if more sauce is needed.

Please note that the above measures will be enough for the specified amount of spinach.


  • 300g of fresh spinach, washed & wilted (or use frozen spinach
  • Tarator sauce ( tahini, lemon juice, garlic, water & salt)


Step 1

Wash the spinach leaves then steam them until wilted. When cooled, squeeze the excess water out of them then shred them into smaller pieces. Mix thoroughly with the Tarator sauce and serve either cold or at room temperature with a drizzle of olive oil.

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