This sauce should be zingy and quite acidic. It goes perfectly with Turkish meatballs and also as a salad dressing. In the Lebanon they sometimes exchange the lemon juice for mandarin or orange juice.
- 180 ml/¾ cup tahini
- 2 fat cloves of garlic crushed with a tsp of smoked salt
- Juice of six lemons/⅔ cup lemon juice
- 4 tbsp olive oil
- 1 tbsp water
- Mix the garlic, lemon juice, tahini and oil
- Add the water and stir until the sauce is the same consistency as double cream