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Yogurt, Cucumber &
Mint Tahini Sauce

This sauce, which can also be used as a dip for chips or crackers, is a refreshing and light accompaniment to grilled meat or fish.  It is particularly perfect with grilled lamb chops, and the nutty taste of the tahini (ground sesame seeds) adds an extra savory texture.

A bowl of Tahini garnished with parsley, olive oil and pomegranate seeds by Simon Majumdar

Yogurt, Cucumber & Mint Tahini Sauce Recipe

(Serves About 4)


  • 16 Oz Whole Milk Greek Yogurt

  • ¼ Cup Tahini

  • 1 Lemon (Juice and Zest)

  • ¼ Cup English Cucumber (Peeled, De-seeded and Diced)

  • ¼ Cup Cilantro

  • ¼ Cup Mint (Finely Chopped)

  • Sea Salt (To Taste)

  • Ground Black Pepper (To Taste)

  • Extra Virgin Olive Oil

  • 2 Tablespoons Pomegranate Seeds
  • 1 Pinch Za’atar (Optional)


  1. Place the yogurt in a large bowl and whip with a fork or whisk until it is soft.

  2. Add the tahini, and the lemon juice & zest. Save some zest for garnish.

  3. Combine gently with a spoon.

  4. Add the cucumber, the cilantro leaf and the mint. Retain some of the cilantro and mint for garnish.

  5. Combine gently with the spoon.

  6. Season with salt and pepper to taste

  7. Place the mixture into a serving bowl.

  8. Drizzle the surface with olive oil.

  9. Sprinkle the surface with pomegranate seeds.

  10. Sprinkle the surface with lemon zest, za’atar and the remaining mint and cilantro leaves.

  11. Serve.

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