During my last go-round with low-iodine cooking, I happened to recall a tahine-based sauce served with kefte at our favorite Lebanese cafe, and wondered whether it was suitable for the diet. Googling "Lebanese sesame sauce" got me numerous recipes for Tarator or Taratoor Sauce, a heady mix of tahine, lemon juice, and plenty of garlic - sort of like hummous before the chick peas are added. It's fast, easy, and delicious on grilled lamb, beef or chicken. I make lamb patties and stuff them into homemade pita with a generous spoonful, or pour it over roasted chicken.
1 C. tahine sauce (stir before measuring)
3/4 C. lemon juice
2 T. water, plus more for thinning the sauce
2-3 cloves crushed fresh garlic
1/2 t. kosher salt
1/8 t. ground cumin
1 t. minced parsley
Put all ingredients except parsley in a food processor, and pulse a few times until combined. Scrape it out into a bowl and stir in the parsley. Adjust the thickness with cold water until it reaches the desired consistency.
Will keep for a few days in the refrigerator. Stir before using.