Spicy tahini sauce with yoghurt

Milder and refreshing, ready in three minutes. Excellent with stuffed peppers, moussaka and baked vegetables.

Ingredients

• 2 tablespoons of tahini
• 350 ml of thick yoghurt or soured milk
• 1 tablespoon of lemon juice
• half a teaspoon of hot paprika
• half a teaspoon of black pepper, a pinch each of cumin and sumac
• salt to taste

Preparation

1. Loosen the tahini with two or three spoonfuls of yoghurt until completely smooth, and only then add the rest. That way there are no lumps.
2. Stir in the lemon juice and all the spices, season with salt and taste.
3. Chill for at least half an hour before serving.