Tahini and Yoghurt Sauce

Having a bit of a sauce/dip theme at the moment. The weather was so incredibly lovely in London today, all sunshine and blue skies, that I am pre-emptively feeling like it’s Summer, and with Summer comes the inevitable barbecues. I am also somewhat inspired to cook more middle-eastern food now that I live near many, many middle-eastern groceries (Dublin sadly seems to lack these, London not so much). This is a really simple sauce for grilled meat or chicken, and so a perfect accompaniment for barbecues.

Ingredients

  • 3 tablespoons greek or natural yoghurt
  • 1-1.5 tablepsoons tahini paste
  • 1 tablespoon chopped fresh mint
  • 1 teaspoon mint jelly (optional)
  • 2 teaspoons roasted, ground cumin, or ready packaged ground cumin
  • Squeeze of lemon juice (optional)

Method

  • Mix all the ingredients together until well blended. If you don’t have mint jelly, you can substitute with about 1/2 teaspoon sugar (adjust to your own personal taste. Same goes for how much tahini you use.
  • If you have whole cumin seeds, lightly toast them in a pan for approximately 1 minute, until they colour, and you can smell the cumin, then grind in a pestle and mortar. If this seems like a lot of hastle, ready ground cumin is not so bad either.
  • Season and serve.
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