Tahini Yoghurt Sauce
A tangy, salty blend of tahini, garlic, yoghurt and lemon juice to serve with falafel, fritters, or lamb koftas with pistachios.
Servings: 1 cup
Ingredients
- 80 g tahini
- 1½ TBS lemon juice
- 1 small garlic clove minced
- 1 pinch salt flakes
- ¼ tsp white pepper
- 60 ml cold water see note
- ¼ cup Greek-style yoghurt
Instructions
- In a medium-sized bowl, whisk together the tahini, lemon juice, garlic, salt and iced water until smooth. It should be the consistency of honey. Whisk or stir in the yoghurt to taste. Add more water if the mixture is too thick for purpose.
- Refrigerate in a jar, or covered bowl for up to 3 days.
Notes
If you are serving this tahini yoghurt sauce with vegetable fritters, you'll want a thicker sauce – the consistency of thick yoghurt. To make this version, use one part tahini to two parts Greek-style yoghurt and the juice of half a lemon (or to taste) and salt and white pepper. Always add the lemon juice gradually, tasting as you go. Ditto for the salt.