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Yoghurt Sauce

A community recipe by

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')

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 yoghurt (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 yoghurt (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.
  • Additional Information

    Delicious served as mezze or with lamb, chicken or felafel.

    Delicious served as mezze or with lamb, chicken or felafel.

    Tell us what you think