Is this a dressing, a dip or a sauce? It’s all of these, it’s so versatile.
Ingredients
- 1 clove garlic
- salt
- thick Greek yoghurt
- tahini paste
- lemon juice
- grated cucumber (optional)
Directions
- In a mortar, crush the garlic with a pinch of salt. Add a few heaped tablespoons of Greek yoghurt, 2 teaspoons of tahini paste and the juice of half a lemon. Mix well.
- Optional: Grate a cucumber and mix it with a teaspoon of salt. Let it sit for 10 minutes to draw out the juice. Collect the grated cucumber in your hands and squeeze out the juice, then add the cucumber to the yoghurt mixture.
This dip is great with lamb or baked salmon and Levantine Salad.
the expat traveller food 