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Tahini Yoghurt Dressing

Another recipe courtesy of Greg Malouf (yes I promise I’ll start posting my own stuff soon, but one needs to cover the basics first)


  • 180ml (6 fl oz) plain (European style) yoghurt.
  • 60ml ( 2 fl oz) tahini paste
  • juice of 1 lemon
  • 1 clove garlic crushed with,
  • 1 tspn of sea salt.



Mix all the ingredients well.


I found mixing everything but the lemon juice first, then adding the juice and mixing through with a fork worked well. In theory, you’re meant to add the juice slowly and taste to get a good mix of garlic, lemon, yoghurt and nutty flavours, but I found 1 large lemon provided just the right amount of juice.

Supposedly keeps for 2 to 3 days in the fridge. In practice this tends to be true, as the lemon juice will eventually turn the yoghurt, however it rarely lasts more than two meals around here as Lea is a yoghurt fiend!


Moorish – Flavours from Mecca to Marrakash”:
Authors: Greg and Lucy Malouf
ISBN: 1-876719-98-2
Published: “Hardie Grant Books”: , 2001

posted to Moorish,Recipes @ 7:02 am

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Red Harissa | home | North African Lamb & Cous Cous Stew