Ana Sortun likes to serve this tangy Middle Eastern twist on the classic French sauce with oily fish like bluefish. But the intense flavor of the tahini stands up equally well to charred lamb. More Middle Eastern Recipes

Ana Sortun
June 2007

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© Yunhee Kim

Recipe Summary

total:
20 mins
Yield:
makes 2 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, stir all of the ingredients together and season with salt and black pepper. Serve immediately.

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Serve With

Bluefish or grilled lamb.