Yogurt-Tahini Sauce

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.

 

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  • Total Time:
  • Servings: makes about 2 cups
KEY: Spring, Entertaining, Middle Eastern, Sauces & Condiments, Basic/Easy, Fast, Make Ahead, No-Cook, Vegetarian

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Ingredients

  • 1/4 cup tahini paste, at room temperature
  • Juice of half a lemon
  • 1 tablespoon extra-virgin olive oil
  • 2 cups plain whole-milk yogurt
  • 1 teaspoon ground cumin
  • 1/2 teaspoon Aleppo pepper or freshly ground black pepper
  • Salt
  • 1 tablespoon finely chopped parsley, for garnish

How to make this recipe

  1. 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

Grilled Lamb Shwarma.

Contributed By Published April 2007

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