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Nom Nom Nom.

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                                                                  Ana Sortun likes to serve this tangy Middle Eastern twist on the classic French sauce with oily fish like bluefish. But the intense flavor of the tahini stands up equally well to charred lamb.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup plain greek yogurt
                                                                  • Yes No 1 cup tahini
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 1/4 cup minced gherkin
                                                                  • Yes No 1/4 small cup drained caper
                                                                  • Yes No 2 tbsp chopped dill weed
                                                                  • Yes No 2 peperoncini
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No salt and pepper
                                                                  • In a medium bowl, stir all of the ingredients together and season with salt and black pepper. Serve immediately.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 2 ½cups
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

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