Food & Wine

spinner
Email this recipe

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.

  • TOTAL TIME: 10 MIN
  • SERVINGS: makes about 2 cups
  • Fast
  • Make-Ahead
70 people have favorited this recipe
Review this recipe

Recipe

Ingredients

  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

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.

Reviews

Write a Review

Log in or sign up to review

This recipe has not yet been reviewed.

Sign up for The Dish, our e-mail newsletter, for free weekly recipes.

Sign up for the Dish, our free twice-weekly newsletter, for more great recipes, pairings and tips!

E-mail:

MARKETPLACE

 

206