Yogurt Tahini Sauce (Salsat Laban)

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Yogurt Tahini Sauce (Salsat Laban)

A tangy yogurt tahini sauce, ready in 5 minutes with no cooking. Serve with grilled food, fatteh, roasted and fried vegetables, or grain bowls and more.

Prep Time5

Total Time5

Course: Condiment

Cuisine: Lebanese, Mediterranean, Middle Eastern

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 28kcal

Author: Janelle Hama

Ingredients

1 cup plain yogurt live cultured and pot-set if possible (see ingredients section above for dairy-free recommendation)
2 tablespoons tahini or to taste
2 tablespoons lemon juice fresh
½-1 tablespoon white vinegar see notes below
1 clove garlic crushed (optional)
½ teaspoon salt
Water as needed, added 1 tablespoon at a time, see notes below

Instructions

In a bowl, whisk together the yogurt, tahini, lemon juice, vinegar, garlic (if using), and salt until smooth.
1 cup plain yogurt, 2 tablespoons tahini, 2 tablespoons lemon juice , ½-1 tablespoon white vinegar , 1 clove garlic, ½ teaspoon salt
Add water 1 tablespoon at a time, whisking after each addition, until the sauce reaches the thickness you want.
Water

Notes

The vinegar amount in the sauce is strong, but usually mellows out when paired with foods, I recommend adding ½ a tablespoon first, trying with food and adjusting with additional ½ tablespoon. I will normally add in 1 tablespoon.

Without adding any water this sauce is great for dipping. To use as a sauce, I find adding 3 tablespoons of water the perfect consistency.

Swaps: Pot-set dairy yogurt gives the closest result to how this is made regionally. For dairy-free, use a dairy free kefir-based yogurt it's the nearest match.

Storage: Best made fresh, but keeps in an airtight container in the fridge for up to 5 days. Whisk in a splash of water to loosen before serving.

Sourcing: Use a smooth, pourable tahini rather than a stiff or separated jar.

Herbs and spices: Optional. Most commonly added are sumac, cumin, or parsley, to taste.

Nutrition