TAHINI SAUCE

TAHINI SAUCE (about 1 cup)

 OLYMPUS DIGITAL CAMERA  Condiments, yogurt, tahini sauce 2

Serve layered with tomatoes and cucumbers or, diluted, as a salad dressing.  It’s also delicious with kebabs.

½ cup tahini, with a bit of its oil (Middle Eastern ground sesame paste, available bottled or canned at any Middle Eastern or health food store)

1/2 cup plain yogurt

juice of 1 lemon, more to taste

salt and black pepper to taste

2 cloves garlic, minced, more to taste

½ teaspoon ground cumin

pinch cayenne

1 tablespoon minced cilantro (optional)

1 tablespoon minced parsley (optional)


  1. Combine all the ingredients in a bowl and whisk until smooth. Thin with water, if necessary, until the sauce reaches the desired consistency (alternatively, the sauce can be thinned with sesame or olive oil, or yogurt).
  1. Taste and adjust the seasoning and serve, or refrigerate, covered, for a day or two.

SERVE WITH:

Falafel

Lebanese-style tuna salad with tahini sauce

Roasted cauliflower with tahini sauce

adapted from Mark Bittman, The Best Recipes in the World

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