$0.75
Ground sesame seeds (tahini paste)
Parsley
Cilantro
Lemon juice
Garlic
Chili
Mediterranean herbs & seasoning
Water for smooth consistency
This spicy, herb-forward tahini sauce is made fresh and blended until creamy and smooth. Combining the nutty depth of sesame with vibrant herbs and chili heat, it’s the perfect finishing sauce for many Mediterranean dishes.
Enjoy it:
Drizzled over salads
Added to grain bowls
Paired with falafel or shawarma
Served with roasted vegetables
As a dip for pita or veggie sides
Its versatility and bold flavor make it one of our most popular sauce add-ons.
It has a mild-to-medium heat from chili — flavorful, not overpowering.
Yes — it is completely plant-based.
Yes, the sauce is gluten-free, though cross-contamination may occur.
It’s perfect with salads, bowls, falafel, chicken shawarma, roasted veggies, and pita.
Yes — this sauce contains sesame (tahini).
It includes fresh herbs, chili, and citrus for a brighter, spicier, more vibrant flavor.
Dolma is one of the most iconic dishes in Mediterranean cuisine—comforting, aromatic, and rich with cultural history. Whether wrapped in
San Diego’s sunny, active lifestyle often calls for meals that are both delicious and easy to enjoy anywhere—at home, at
San Diego’s food scene is packed with choices, but when you’re trying to keep everyone happy—from the pickiest eater to
San Diego’s food scene is as colorful as its coastal sunsets. When you’re craving something fresh, flavorful, and satisfying, Mediterranean
San Diego’s food scene is a vibrant mix of global flavors, and when your craving is for something fresh, aromatic,
San Diego’s food scene is a vibrant mix of global flavors, and few dishes have earned as much love as
San Diego’s love for the outdoors is undeniable—from beachside walks to buzzing patios and rooftop hangouts. Now mix that open-air
San Diego’s sun-soaked lifestyle means most of us are constantly on the move—balancing work, beach time, errands, and evenings out.
Doner kebab and shawarma look similar at first glance: juicy slices of “spinning meat” shaved from a vertical rotisserie and
Shawarma and kebab show up on almost every Mediterranean menu in San Diego—but they couldn’t be more different. One is