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Author Notes: Disclaimer: I’d eat tahini off of a shoe. Every since I found the creamy, beige, buttery blend of sesame seeds, I’ve been obsessed and haven’t really regretted putting it on anything – vegetable or fruit. However, I think that this sauce hits the nail on the head in such a way that it enhances the base flavor of absolutely everything savory that it graces, and meets the requirements that all sauces should: its creamy, tangy, fresh, adaptable, batchable, and easy. No blender required, no heavy duty kitchen tools. It’s the perfect solution for that quandary of a finishing touch, hence its name, and has become an absolute staple for me. —Jr0717
Makes approximately 1/2 cup
- 1/4 cup tahini
- 2 tablespoons Greek yogurt, Skyr, or other thick, strained yogurt of your choice
- 2 tablespoons citrus juice (lemon and lime have both worked well)
- 2 teaspoons turmeric
- 1 teaspoon allspice
- 1 teaspoon oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- warm water, to thin sauce to desired consistency
- ~3 tablespoons fresh cilantro, steams and leaves roughly chopped
- Combine all spices, tahini, and yogurt, adding the citrus juice slowly while stirring to incorporate. The tahini will seize – continue to stir and slowly add the water to achieve your desired consistency**
- When the sauce has reached the right consistency, stir in the cilantro. If making the sauce in a big batch, reserve the cilantro until ready to use and serve. Sauce will keep for several days in the refrigerator….if it lasts that long!
- **For noodles or shredded slaws/salads, I prefer a slightly thinner consistency to make sure that everything is well-coated. For a drizzle or garnish, I add less water and leave the sauce a bit thicker.
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