Yoghurt Sauce

A community recipe by Coby

Not tested or verified by Nigella.com

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Introduction

This is a delicious and easy sauce, no cooking, and deliciously creamy. It comes from Simon Bryant (The Chef in 'The Cook and the Chef').

Ingredients

Serves: -

Metric Cups

150 grams natural yogurt (Greek style)
3 tablespoons tahini
1 clove garlic
1 lemon (juice of)
pepper (to taste)
sumac (to garnish - optional)
extra virgin olive oil

5 ounces natural yogurt (Greek style)
3 tablespoons tahini
1 clove garlic
1 lemon (juice of)
pepper (to taste)
sumac (to garnish - optional)
extra virgin olive oil

Method

Yoghurt Sauce is a community recipe submitted by Coby and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Use a fork, or the flat of a large knife to crush garlic with a little coarse salt, to give you a paste.
Combine the garlic paste with half the lemon juice, yoghurt, tahini and freshly ground black pepper.
Whisk them together until smooth.
Adding a little extra virgin olive oil (a tablespoon or two) will give a lovely texture, especially if you are starting with a low fat yoghurt.
Top with a sprinkling of sumac.

Use a fork, or the flat of a large knife to crush garlic with a little coarse salt, to give you a paste.
Combine the garlic paste with half the lemon juice, yoghurt, tahini and freshly ground black pepper.
Whisk them together until smooth.
Adding a little extra virgin olive oil (a tablespoon or two) will give a lovely texture, especially if you are starting with a low fat yoghurt.
Top with a sprinkling of sumac.