Tahini Meze

Reserve a small pinch of the measured cumin and paprika for finishing. Whisk the stirred tahini with garlic, the remaining cumin and paprika, a little salt and the pul biber if using.

Whisk in about half the measured lemon juice a little at a time. The tahini may tighten before it becomes smooth. Taste, then add more of the remaining lemon juice gradually to balance the sesame flavor; you may not need it all.

If the mixture is still too thick after the lemon is balanced, whisk in cool water a spoonful at a time. Mix fully before deciding whether to add more.

Stop when smooth, thick and spreadable, with soft spoon marks. Do not automatically add a fixed amount of water or thin it to a pouring sauce.

Rest for 10 minutes to let the garlic and spices settle. Taste again and adjust the salt. If it has thickened, loosen with a little more water from the listed ingredient.

Spoon into a shallow dish and make soft swirls. Dust with the reserved cumin and paprika. If using, add the olive-oil drizzle and chopped parsley. Serve as a meze or spread.

Cover and refrigerate leftovers promptly at 40°F or below, within 2 hours of preparation, or within 1 hour above 90°F. For best quality use within 3 days. Stir before serving; chilled tahini may thicken, so loosen with a little cool water if needed.