Tahini Sauce

Preparation info

  • Difficulty


Appears in

Floyd Around the Med

Floyd Around the Med

By Keith Floyd

Published 2000

  • About

This makes a delicious accompaniment to kebabs or griled fish or meat.


  • juice of 2-3 lemons
  • a dash of white wine vinegar
  • tsp finely crushed caraway seeds
  • 2 cloves of garlic, very finely chopped
  • 225 g/8 oz tahini (sesame seed paste)
  • sea salt


Pour a cup of water into a saucepan, add the lemon juice, vinegar, caraway seeds and garlic and heat gently. Over a low heat, whisk in the tahini until you have a smooth, creamy sauce. Season to taste with salt and serve tepid over sizzling kebabs.