Name: Shawarma White Sauce – Lebanese Tarator Recipe
Prep time: 10 min
Total time: 40 min
Cuisine: Lebanese
Ingredients: 150 g Greek yogurt; 50 g mayonnaise; 50 g tahini; 1½ tablespoon freshly squeezed lemon juice; 1 clove garlic, minced; ¼ teaspoon salt; 1 tablespoon fresh dill, chopped

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Introduction

Shawarma White Sauce, also known as Lebanese Tarator, is a creamy and tangy condiment that perfectly complements grilled meats and vegetables. Its rich flavors of yogurt, tahini, and fresh dill make it a versatile and refreshing addition to your meals.

A close-up view of a white creamy sauce with small green herb pieces, thick in texture, filling a white bowl with a green rim. The sauce has a single small sprig of fresh dill placed on top near the edge. Next to the bowl lies a silver spoon and half a lemon with a bright yellow inside. The bowl and spoon rest on a light gray cloth over a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

150 g Greek yogurt
50 g mayonnaise
50 g tahini
1½ tablespoons freshly squeezed lemon juice
1 clove garlic, minced
¼ teaspoon salt
1 tablespoon fresh dill, chopped

Instructions

Step 1: Gather and prepare your ingredients. Measure all the ingredients, mince the garlic finely, and chop the fresh dill leaves. Set aside.
Step 2: In a mixing bowl, whisk together the Greek yogurt, tahini, and mayonnaise until well combined.
Step 3: Stir in the lemon juice, minced garlic, and salt. Mix thoroughly until the sauce is smooth and creamy.
Step 4: If the sauce is too thick, add a tablespoon of water at a time until it reaches your desired consistency—thick enough to cling to food but smooth enough to drizzle.
Step 5: Add the chopped fresh dill leaves, then transfer the sauce to a serving plate.
Step 6: Refrigerate the sauce for at least 30 minutes before serving to allow the flavors to meld.

Tips & Variations

For a vegan version, substitute the Greek yogurt and mayonnaise with plant-based alternatives and ensure the tahini is pure.
If you prefer a stronger garlic flavor, add an extra clove or two according to taste.
Try adding a pinch of ground cumin or sumac for a slight twist in flavor.
Use fresh dill whenever possible for the best aroma and taste; dried dill can be used in a pinch but reduce the quantity.

Storage

Store the shawarma white sauce in an airtight container in the refrigerator for up to 3 days. Stir well before each use. The sauce may thicken when chilled, so add a small amount of water or lemon juice to loosen it if needed before serving.

How to Serve

A close-up of a white creamy sauce with small green herb pieces mixed in, sitting in a shallow white oval bowl with a light green rim. The sauce has a smooth, slightly thick texture with gentle swirls on the surface. A small sprig of fresh green dill is placed on top of the sauce near one edge. The bowl is set on a soft, light gray cloth, with a silver spoon and half a lemon visible in the blurred background on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make shawarma white sauce ahead of time?

Yes, making the sauce a few hours or even a day in advance allows the flavors to develop more fully. Just keep it refrigerated until ready to serve.

Is tahini necessary for the sauce?

Tahini adds a distinctive nutty flavor and creamy texture to the sauce, making it more authentic. If unavailable, you can try substituting with additional mayonnaise or yogurt, but the taste will be different.