Active Time
N/A
Total Time
10 MIN
Yield
Serves : makes about 2 cups

Blending this lightly spiced tahini sauce with whole-milk yogurt makes it extra-creamy. It's delicious and cooling with the pepper-dusted lamb shwarma.    More Middle Eastern Recipes  

How to Make It

Step

In a food processor, blend the tahini paste, lemon juice and olive oil until smooth. Add the yogurt and blend the mixture thoroughly. Scrape the tahini sauce into a bowl; stir in the cumin and Aleppo pepper. Season with salt and garnish with the parsley.

Make Ahead

The tahini sauce can be refrigerated for up to 3 days. Serve at room temperature.

Serve With

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