Tahini-Yogurt Sauce Cool, smooth, and elegant, this combination of tahini (sesame paste) and yogurt is best used to balance spices, such as those in Lamb Chops Marinated in Cardamom, Cumin-cured Salmon, and Kibbeh with Spiced Pumpkin. ½ cup tahini 1 cup plain yogurt ¼ cup fresh lemon juice ¼ cup chopped cilantro 2 tablespoons minced garlic ¼ cup honey Salt and freshly ground black pepper Cayenne Mix tahini, yogurt, lemon juice, cilantro, garlic, and honey together in a bowl. Season with salt, pepper, and cayenne to taste. Serve at room temperature. Refrigerate if not using immediately, but this sauce should not be kept more than 24 hours. Makes about 1½ cups. From "Matthew Kenney's Mediterranean Cooking" by Matthew Kenney and Sam Gugino middle eastern recipe index christina m k al-sudairy buy the book!