Yoghurt and Tahini Dip

Download

A garlicky yoghurt dip.

Yoghurt Tahini Dip with celery, cucumber and carrots.

Whilst noted as a Sudanese dish, there are versions all the way up to Turkey and across to the Indian sub-continent.

Exact quantities are not crucial, but keep the balance amongst the main ingredients.

This recipe contains the following types of ingredient: dairy and honey; plants and fungi.

Ingredients

150 ml
FAIRTRADE tahini
150 ml
plain yoghurt
2
FAIRTRADE lemons
4
cloves garlic
5 ml
dried parsley
salt and freshly ground FAIRTRADE black pepper

Method

Preparation

Juice the lemons.

Peel the garlic cloves and crush them into a mixing bowl. Add the tahini paste.

Mix with the back of a spoon.

Once mixed, gradually add the lemon juice and then the yoghurt mixing well as you go.

Season with salt and pepper (mixing) and check seasoning and adjust.

Decorate with a sprinkling of dried parsley.

Chill.

To serve

Serve with sticks of peeled carrot, cucumber and celery.

Meze: Serve with Retsina.

Variation

5 ml of ground coriander could be added with the garlic to give a herby aroma.