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.
- 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)
- 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.