Today was my first time using tahini paste as I made shawarma for dinner. I worked from a recipe that was well reviewed.
Overall it came out pretty good but the tahini was a little overpowered by the nuttiness of the sesame and not as bright as I would have liked. I wish the lemon, garlic and olive oil had come through more but I added as much as I could without losing consistency.
What can I do in the future to avoid this? I still have a can of tahini paste left. When I’ve gotten shawarma in the past I loved hot garlicky and creamy it was. The sesame flavor was there but not in the forefront. Is this because I went with canned paste?
Thank you!
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