Laila Ibrahim

About 3/4 cup plain; about 1 2/3 cups with vegetables

<p>For such a simple preparation, tahini sauce (tahiniyyah in Arabic) sure packs a punch. It hits all the notes: nutty, earthy, slightly bitter, savory, with a jolt of fresh lemon acidity. It’s a versatile condiment often served as part of the various small plates that make up a mezze spread. And it’s amazing paired with grilled meats, especially beef and lamb.</p><p>The sauce is a simple emulsion of tahini paste, lemon juice, and salt, let down with a little water to get it to a smooth, spoon-coating yet pourable consistency. We give you two versions commonly found in Levantine cuisine: a thicker tahini sauce that’s great for dipping, and a thinner one with diced tomatoes and cucumbers folded in for a refreshing crunch—ideal for using in <a href="https://www.chefsteps.com/recipes/falafel">falafel</a> sandwiches.</p>