yogurt-Tahini Sauce

Preparation info

  • Difficulty


  • Makes about

    2½ cups

Appears in

The Slow Mediterranean Kitchen

By Paula Wolfert

Published 2003

  • About


  • 1 large garlic clove
  • ¼ teaspoon coarse sea salt
  • 1 teaspoon lemon juice
  • 1 tablespoon tahini
  • 3 cups whole-milk yogurt, drained to 2½ cups


Crush the garlic with the salt in a wide heavy bowl. Add the lemon juice, tahini, and a few tablespoons yogurt; crush until smooth. Add the remaining yogurt, stirring well. Wait for 1 hour and correct the salt.