Tahini yoghurt

Tahini yoghurt

By
From
Botanical
Makes
500 g
Photographer
William Meppem

Ingredients

Quantity Ingredient
400g natural yoghurt
100g tahini
3 garlic cloves, grated
1 1/2 teaspoons ground cumin
2 lemon, juiced
2 teaspoons salt
warm water

Method

  1. In a large bowl, combine the yoghurt, tahini, garlic, cumin, lemon juice and salt. If necessary, add a little warm water to achieve the desired consistency. Refrigerate in a suitable container until required.

Chef’s note

  • For Tahini Sumac Yoghurt add 100 g sumac to the ingredients and omit the cumin.
Tags:
restaurant
chef
high end
cuisine
Botanical
complex
challenging
fine dining
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