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Yogurt-Tahini Sauce

  • SERVINGS: makes about 2 cups
  • FAST

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.

  1. 1/4 cup tahini paste, at room temperature
  2. Juice of half a lemon
  3. 1 tablespoon extra-virgin olive oil
  4. 2 cups plain whole-milk yogurt
  5. 1 teaspoon ground cumin
  6. 1/2 teaspoon Aleppo pepper or freshly ground black pepper
  7. Salt
  8. 1 tablespoon finely chopped parsley, for garnish
  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.