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Pharaoh Sauce Recipe
Emily Carter

Creamy Pharaoh Sauce

Enjoy this homemade pharaoh sauce that brings ancient Egyptian spices to your modern table. We combine toasted spices like cumin and coriander with rich Greek yogurt to create the perfect Egyptian condiment. This creamy pharaoh sauce works perfectly as a pharaoh dipping sauce for shawarma, crispy french fries, and burgers. It creates a savory condiment experience that mimics the restaurant-style sauce you love.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 8
Course: Condiment, Dip, Sauce
Cuisine: Egyptian, Mediterranean, Middle Eastern
Calories: 80
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tsp Cumin seeds whole
  • 1 tsp Coriander seeds whole
  • 2 cloves Garlic fresh, minced
  • ½ cup Greek yogurt plain, full fat
  • 1 tbsp Tahini paste sesame paste
  • 1 tbsp Lemon juice freshly squeezed
  • 2 tbsp Extra virgin olive oil
  • ½ tsp Sea salt adjust to taste
  • ¼ tsp Black pepper freshly ground
  • 1 tsp Harissa paste optional for spicy pharaoh sauce
  • 1 pinch Sumac spice optional garnish

Equipment

  • Small Skillet (for toasting spices)
  • Mortar and Pestle (or spice grinder)
  • Small Mixing Bowl
  • Whisk
  • Airtight Glass Jar (for storage)

Method
 

  1. Toast the Spices Place a small dry skillet over medium heat. Add the cumin seeds and coriander seeds. Toast them for 2 to 3 minutes until they become fragrant and slightly darker. Shake the pan frequently to ensure they do not burn.
  2. Grind the Spices Transfer the hot toasted spices immediately to a mortar and pestle. Grind them firmly until they turn into a fine, aromatic powder. This step releases the essential oils for a deep smoky flavor.
  3. Mix the Base In a medium mixing bowl, combine the Greek yogurt sauce base, tahini paste, minced garlic, lemon juice, and your freshly ground spice mixture. Whisk these ingredients together vigorously until the mixture looks smooth and consistent.
  4. Emulsify the Sauce Continue to whisk while you slowly drizzle in the olive oil emulsion. Pouring slowly helps the sauce thicken properly. Stir in the salt and black pepper. If you want a spicy pharaoh sauce, mix in the harissa paste now.
  5. Rest and Serve Taste the sauce and add more salt or lemon if desired. Cover the bowl and place it in the refrigerator for at least 30 minutes. This sauce resting time allows the flavor development to peak. Serve chilled with fries, meats, or vegetables.

Notes

Storage: Keep this sauce in an airtight container storage in the fridge for up to 5 days.
Vegan Option: Swap the Greek yogurt for plant-based mayonnaise or cashew cream to make a vegan pharaoh sauce.
Texture: If the sauce is too thick, stir in one teaspoon of warm water to reach your desired consistency.