White Shawarma Sauce

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This shawarma sauce is delicious and versatile - rich with mayonnaise and Greek yoghurt, with layers of flavour from tahini, spices and lemon.

Servings:

Author: Helen Best-Shaw

Prep Time10

Total Time10

Ingredients

120 g Greek Yoghurt - 1
60 g mayonnaise - 2
30 g tahini - 3
½ lemon - juiced
½ tsp salt
½ tsp ground black pepper
½ tsp garlic granules - 4
¼ tsp ground cumin
1 tbsp chopped parsley

Metric - USA Cups

Instructions

Mix - Put all the ingredients aside from the parsley into a bowl and stir well to mix.
120 g Greek Yoghurt, 60 g mayonnaise, 30 g tahini, ½ lemon, ½ tsp salt, ½ tsp ground black pepper, ½ tsp garlic granules, ¼ tsp ground cumin
Taste & Adjust Seasoning - taste and adjust as necessary - stir through the fresh parsley.
Ideally leave for a good hour before serving to allow the flavours to meld.
1 tbsp chopped parsley

Notes

Ingredients

Yoghurt - A good thick full fat Greek yoghurt to give the sauce some body
Mayonnaise - Your favourite everyday brand - nothing too fancy
Tahini - if it has separated stir well; getting to the bottom of the jar, to recombine
Garlic - I far prefer using garlic granules as the sauce will keep for longer. You can use finely minced fresh garlic, but then eat the sauce within 2 days.

Storage

Transfer to a jar and keep in the fridge, and eat within 3-5 days.

Allow to come to room temperature before serving.

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.