Tashi (Cypriot tahini dip).

Drizzled into a souvlaki, used as a dip for fluffy pitas, or as another meze staple, this dip is as versatile as it is moorish. 

Tahini is a big part of Cypriot cuisine, and this dish is no exception. Simple, but delicious, the key to this recipe is a good quality tahini, fresh lemon juice, and a finishing drizzle of plenty of extra virgin olive oil. 

Here's the method: 

• Add the tahini to a mixing bowl, then squeeze in the lemon juice.
• Slowly whisk in the cold water until completely smooth and a thick, drizzly consistency.
• It should be dippable, and not too runny.
• Some tahini is thicker than others, but a rough rule is about the same amount of water as tahini.
• Season well with salt and pour into a serving bowl.
• Drizzle over a good amount of olive oil and sprinkle over the sesame seeds, if using.