Shawarma White Sauce, also known as Tarator, is a creamy and delicious Lebanese condiment made with a few simple ingredients such as yogurt, tahini, garlic, and lemon juice. It is ready in only 5 minutes and complements perfectly Middle Eastern dishes like shawarma wraps, Falafel, Urfa Kebab - Turkish Ground Lamb Kebab, and doner kebabs.
With its creamy consistency, this versatile sauce also serves as a dipping sauce or salad dressing.
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Making Shawarma sauce at home means you control the ingredients and the quantity. It’s cheaper than store-bought and is preservative-free and additives-free. You can also adjust to your taste, and make it tangier, spicier, or with fresh herbs.
Ingredients You’ll Need
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
- Yogurt - You will need plain, unsweetened natural or Greek yogurt to add creaminess and a slight tang to your tarator sauce.
- Tahini - Always ensure you use high-quality tahini and stir it well before using, as the oil tends to separate and settle on top of the sesame paste over time. You can buy tahini from large supermarkets, and Middle Eastern shops or buy them online from Amazon.
- Mayo - I add a little mayo as it provides richness and smooth texture.
- Dill - I use fresh dill but parsley, mint, or cilantro would work great too.
How to Make Shawarma White Sauce - Tarator?
Start with gathering and preparing your ingredients. Measure all the ingredients and mince the garlic finely. Chop fresh dill leaves and set aside.
In a mixing bowl, whisk together the Greek yogurt, tahini, and mayonnaise until well combined. This creates a creamy base for the tarator sauce.
Stir in the lemon juice, minced garlic, and salt, and mix thoroughly until the sauce is smooth and creamy. If the sauce is too thick, add a tablespoon of water at a time until it reaches your desired consistency. It should be thick enough to cling to food but smooth enough to drizzle.
Add chopped fresh dill leaves, transfer to a serving plate, and let the sauce sit in the refrigerator for at least 30 minutes before serving.
Recipe Tips From the Chef
- Fresh lemon juice and garlic make a noticeable difference in the sauce’s flavor. Avoid bottled lemon juice for the best results.
- Taste as you go and adjust the salt, lemon juice, or tahini to suit your personal preference.
- For the best flavor, let the tarator sauce chill in the refrigerator for at least 30 minutes before serving, giving the ingredients time to blend and develop a richer taste.
How to Use Shawarma White Sauce - Lebanese Tarator?
Shawarma Wraps
Generously drizzle it over grilled chicken shawarma, lamb, or chicken doner kebabs wrapped in pita bread for a truly authentic touch.
Dipping Sauce
Serve it alongside Authentic Homemade Lebanese Falafel, Air Fryer Frozen Sweet Potato Fries, or Honey Roasted Carrots and Parsnips as a creamy dip.
Salad Dressing
Thin the sauce with a bit of water or olive oil to use as a tangy salad dressing.
Spread for Sandwiches
Use it as a flavorful spread on sandwiches or burgers for added creaminess.
Storage and Shelf Life
Shawarma white sauce can be stored in an airtight container in the fridge for up to 5 days. Stir before using to keep it smooth. Don’t freeze it as it will separate and lose its creamy texture.
Recipe FAQs
Fresh garlic gives the best flavor, but in a pinch, you can use ¼ teaspoon of garlic powder for every clove of fresh garlic.
If you don’t have tahini, you can leave it out, though it adds a nice nutty flavor to the sauce. You could also try substituting it with a small amount of smooth peanut butter or sesame oil for a similar effect.
Yes, you can substitute Greek yogurt with plant-based yogurt and use vegan mayonnaise to make the sauce completely dairy-free.
Related Recipes
For more delicious dishes to pair with Shawarma White Sauce - Tarator Sauce, why not try:
Did you make this recipe? Please let me know how it turned out! Leave a comment below, tag @cookingorgeous on Instagram, and hashtag it #cookingorgeous.
I hope you enjoy the process of making this homemade Shawarma White Sauce as much as you enjoy eating it! 🙂
Bon appétit! / Afiyet Olsun!
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Shawarma White Sauce - Lebanese Tarator Sauce
Equipment
- 1 kitchen scale
- 1 measuring spoons
Ingredients
- ⅔ cup Greek yogurt (150 grams)
- 3 ½ tablespoon mayonnaise (50 grams)
- 3 ½ tablespoon tahini (50 grams)
- 1 ½ tablespoon freshly squeezed lemon juice
- 1 clove garlic (minced)
- ¼ teaspoon salt
- 1 tablespoon dill
Instructions
- Start with gathering and preparing your ingredients. Measure all the ingredients and mince the garlic finely. Chop fresh dill leaves and set aside.
- In a mixing bowl, whisk together the Greek yogurt, tahini, and mayonnaise until well combined.
- Stir in the lemon juice, minced garlic, and salt, and mix thoroughly until the sauce is smooth and creamy. If the sauce is too thick, add a tablespoon of water at a time until it reaches your desired consistency. It should be thick enough to cling to food but smooth enough to drizzle.
- Add chopped fresh dill leaves, transfer to a serving plate, and let the sauce sit in the refrigerator for at least 30 minutes before serving.
Notes
- Fresh lemon juice and garlic make a noticeable difference in the sauce’s flavor. Avoid bottled lemon juice for the best results.
- Taste as you go and adjust the salt, lemon juice, or tahini to suit your preference.
- For the best flavor, let the shawarma sauce chill in the refrigerator for at least 30 minutes before serving, giving the ingredients time to blend and develop a richer taste.
Halime says
This sauce turned out creamy and full of flavor. It worked perfectly with shawarma and wraps.