This sauce should be zingy and quite acidic. It goes perfectly with Turkish meatballs and ‘lamb hiding mozzarella’ and with kibbeh; and it also works as a salad dressing.

In the Lebanon they sometimes exchange the lemon juice for mandarin or orange juice.


Recipe for a simple, mild, creamy tahini sauce


for six with meatballs or similar


  • 180 ml/¾ cup tahini
  • 2 fat cloves of garlic crushed with a tsp of smoked salt
  • Juice and zest of two lemons
  • 4 tbsp olive oil
  • freshly ground pepper
  • 80ml/⅓ cup runny yoghurt


  1. Mix all together


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