Alex's book of recipes

Soured cream and sumac sauce

Creamy and light sauce with soured cream, Greek yoghurt, and spices.


100g soured cream

150g Greek yoghurt

juice and zest of ½ lemon

1 small garlic clove, crushed

1½ tbsp olive oil

1 tbsp sumac

½ tsp salt

¼ tsp black pepper


Combine all the ingredients in a small bowl, mix well, and let sit for 30m.


recipe from: 'Jerusalem' by Yotam Ottolenghi and Sami Tamimi