Tahini Sauce for Shawarma

Makes about 1 cup · Total time 10 minutes

Ingredients

• 1/2 cup tahini, well stirred
• 1/4 cup lemon juice
• 1 garlic clove, finely grated
• 1/2 tsp salt
• 1/4 to 1/2 cup cold water

Instructions

1. Stir the tahini in its jar until the oil is mixed back in.
2. Whisk the tahini, lemon juice, garlic and salt in a bowl. It will turn thick and pasty at first. That's normal.
3. Whisk in the cold water a tablespoon at a time until the sauce is smooth, pale and pourable.
4. Taste and adjust with more lemon or salt.

Tips

• If it seizes, keep going. Tahini tightens when lemon hits it and loosens again as you add water.
• For a drizzle, thin it more. For a dip, keep it thicker.
• Grate the garlic or use a press so there are no harsh chunks.

Variations

• Herby: stir in a handful of chopped parsley.
• Creamy: swap a few tablespoons of the water for plain yogurt.
• Warm-spiced: add a pinch of ground cumin.

Storage

Keep it in a sealed jar in the fridge for up to about a week. It thickens as it chills, so whisk in a little water before serving.

Serve it with

• Beef shawarma, the classic pairing
• Lamb shawarma, falafel and roasted vegetables
• Prefer garlic sauce? Try our toum recipe
• More ideas: what to serve with shawarma