My sisters and I were never picky eaters growing up, thanks to Mom and Dad exposing us to a wide array of flavors, fruits and vegetables. Furthermore, having a Lebanese uncle meant we were introduced to Middle Eastern cuisine at a young age— and no, we’re not just talking hummus and pita (although that’s definitely delicious). There’s this amazing franchise restaurant called Aladdin’s Eatery that’s right around the corner from my home in Cleveland, and I was craving their tahini yogurt sauce the other day. I probably could find something similar here in New York, but I was determined to recreate it at home (read: too lazy to go on a city-wide hunt).
In case you didn’t know, tahini is made from ground sesame seeds and has a consistency similar to peanut butter that’s on the thin side. It’s a staple in Middle Eastern recipes, and I actually found a jar at Trader Joe’s for only a few bucks! After a few glances at recipes on Pinterest, I crafted my own version that comes pretty darn close. This tahini yogurt sauce is light yet versatile; not to mention, it’s a nutritious alternative to other condiments. You get protein from the yogurt, monounsaturated and polyunsaturated fat (the good kinds of fat) from the tahini and olive oil, and Vitamin C from the lemon juice. Use it as a dip for pita and veggies, on chicken, fish or meat, or as a salad dressing. If you want to thin it out, keep adding lemon juice or water. Here’s the recipe:
- 2 Tbsp tahini
- ½ cup plain Greek yogurt
- Drizzle of extra virgin olive oil
- Juice of one lemon (lime works if you don’t have lemon)
- Garlic powder
- Lemon zest (optional)
Mix all ingredients together until thoroughly combined. If you want to make it thinner, gradually add water or lemon juice (depending on how acidic you want it) until desired consistency is reached. Enjoy!
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