Tahini and Yogurt Sauce
A sauce suitable for eggplants, peppers, and various savory pastries.
Serve with 100g of peeled, coarsely chopped pistachios.
3/ 4 cup of raw Prince Tahini
1 container of yogurt (sheep’s milk preferably) Juice of one lemon
3 crushed garlic cloves
Salt, white pepper
1 container of yogurt (sheep’s milk preferably) Juice of one lemon
3 crushed garlic cloves
Salt, white pepper
Mix the yogurt, garlic and lemon well.
Pour in the Tahini while stirring, and season with salt.
Pour in the Tahini while stirring, and season with salt.
Print