Tahini–yoghurt sauce

Tahini–yoghurt sauce

By
From
Moorish
Makes
250 ml
Photographer
Mark Roper

Tahini is probably best known for the part it plays in providing a nutty base note to dips such as hummus and baba ghanoush. It is enormously popular around the Middle East, where it is also used, thinned down with water and flavoured with garlic and lemon juice, as a sauce for cold baked fish. On its own, it can be too strong and bitter for European palates, but combined with yoghurt, it becomes smooth and creamy with a mysteriously earthy flavour.

Ingredients

Quantity Ingredient
180ml plain yoghurt
60ml tahini paste
1 lemon, juiced
garlic, crushed with 1 teaspoon sea salt

Method

  1. Combine the yoghurt, tahini, lemon juice and garlic paste. Thin with a little water if necessary – the sauce should have the consistency of thin honey. Taste and adjust the flavours as necessary. What you are aiming for is a good balance of sharp yoghurt and lemon with garlic and nutty tahini. Refrigerate and use within 2–3 days.
Tags:
Malouf
Greg
Lucy
Moorish
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