© Yunhee Kim
Active Time
N/A
Total Time
20 MIN
Yield
Serves : makes 2 1/2 cups

Ana Sortun likes to serve this tangy Middle Eastern twist on the classic French sauce with oily fish like bluefish. But the intense flavor of the tahini stands up equally well to charred lamb.    More Middle Eastern Recipes  

How to Make It

Step

In a medium bowl, stir all of the ingredients together and season with salt and black pepper. Serve immediately.

Serve With

Bluefish or grilled lamb.

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