BBQ Sauces are a crucial component of any good BBQ meal, especially in the Middle East. They take grills to the next level and really complete the meal. These are three of my favourite Middle Eastern BBQ sauces and dips; Fluffy Garlic Sauces, Tahina dip, Chilli Sauce, Yogurt Cucumber, and Baba Ganoush.
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Previous Garlic and chilli sauce video:
How to make tahini:
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0:00 Intro
0:15 Lebanese Toum – Garlic Sauce Recipe
3:22 Egyptian Tahini Sauce
4:47 Turkish Cucumber Dip – Cacik
6:07 Chilli Sauce Recipe
8:36 Baba Ghanoush
11:01 Outro
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Lebanese Garlic Sauce – toum recipe:
2-3 Garlic Cloves
60g Corn starch
250ml Milk (Can be substituted with water)
250ml Water (Can be substituted with milk)
120ml (1/2 Cup) Vegetable Oil
1/2 Tbsp Salt
1/2 Tbsp Citric Acid

Tahina Sauce recipe:
70g Yoghurt
70g Tahina
50ml Water
1 Tbsp Fresh Lemon juice
1/2 Tbsp White Vinegar
2 Garlic Cloves
1/2 Tsp salt
1/4 Tsp Pepper
1/4 Tsp Cumin
1/4 Tsp Chilli Powder (Optional)

Cacik:
1 Persian cucumber or 1/2 English Cucumber
1 Garlic Clove
250g Greek or Turkish strained yoghurt
2 Tbsp Fresh Lemon juice
1/2 Tbsp Fresh dill
1/2 Tbsp olive oil
1 Tsp Dried Mint
1/4 Tsp salt

Chilli – Shatta sauce recipe:
600g of red chillies, I recommend:
350g (10.5 oz) Fresh Paprikas
200g (7 oz) Cayenne Peppers
50g (3.5 oz) Habaneros
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3-4 Garlic Cloves
1 Medium Onion
Small knob of ginger (about 1 tsp)
2-3 Tbsp Olive oil
3 Tbsp Fresh Lemon juice
1 Tbsp White vinegar
1 Tbsp Sugar
2 Tsp Garlic powder
1 Tsp Ground cumin
1 Tsp Ground coriander
1 Tsp Salt
1/4 Tsp Smoked Paprika

Baba Ghanoush:
800g Aubergines
15-25g parsley
2 Garlic Cloves
2 Tbsp tahini
2-4 Tbsp yoghurt depending upon how thin you want it
2 Tbsp freshly squeezed lemon juice
2 Tsp Vinegar
3/4 Tsp Salt
1/4 Tsp Ground Cumin
1/4 Tsp Ground Coriander
1/8 Tsp Cayenne Pepper
Olive oil for topping
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Directions:

Garlic sauce:
1- Place starch in a cold pot, begin whisking in the milk a little at a time
2- Once all milk is in the pot and liquid is smooth, heat over medium heat
3- Whisk constantly while heating, until a starchy glue forms, mix for 15 more seconds
4- Refrigerate the starch mix until cold
5- In a food processor or blender, add garlic and salt
6- Process and while processing stream in water (scrape down the bowl midway)
7- Once garlic is ground into the liquid and you have a garlic “juice” set it aside
8- Place starch in processor and chop until fine
9- Stream garlic juice into the processor until all liquid is incorporated (scrape down the bowl midway)
10- Stream oil slowly into processor while running and process for 15 more seconds
11- Add citric acid and mix for 15 seconds

Tahini sauce:
1- Add everything together in a blender and mix (or bowl and whisk)
2- Add more water to thin sauce out if needed

Yoghurt Cucumber dip (cacik):
1- Shred the cucumber on large side of a grater
2- Squeeze out excess water
3- Finely chop dill
4- Mix cucumber with remaining ingredients till well mixed
5- Add water if you want to thin it out further
6- Serve with olive oil

Chilli sauce:
1- Slice tops off chillies, remove core and seeds (wear gloves). Roughly chop
2- Peel garlic, and ginger (slice). Place chilli with garlic, ginger, onion on tray(lightly coat in oil and salt). Bake at 180c for 20-30 minutes until browned lightly
3- Allow to cool in fridge
4- Blitz all veg in a blender or processor until smooth
5- Add the remaining ingredients except lemon juice
6- Taste and adjust sweetness or add cayenne for more heat
7- Add lemon and mix
8- Rest in fridge for 1-2 nights to cool heat level

Baba Ghanoush:
1- Poke holes in aubergines, oil skins, bake at 180c or grill over charcoal until softened
2- Cut skins open, and cook for a few more minutes to allow steam to escape
3- Scrape out aubergine flesh and place in the fridge to cool
4- Once cooled chop until coarsely minced
5- Chop the parsley finely
6- Add the rest of ingredients to chopped aubergine flesh and mix together
7- Add water if you want to thin it out further
8- Serve with olive oil

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