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Yogurt-Tahini Sauce

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Yogurt-Tahini Sauce

  • fast FAST
  • make ahead MAKE-AHEAD
TOTAL TIME: 10 MIN
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.
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
directions
  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.

Recipe by Chris Hanna
From Wine Country Kitchen
This recipe originally appeared in April, 2007.