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

 

  1. Mix the garlic, lemon juice, tahini and oil
  2. Add the water and stir until the sauce is the same consistency as double cream

 

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