I used to eat at a wonderful Lebanese restaurant in Columbia, sc. They had the traditional swaharma meat, but it was in a white creamy sauce (kind of slightly yellow tinged, although not curried). The sauce was NOT tzaziki sauce. NO CUCUMBERS AND NO MINT. It was garlicky. It was warm, not a cold sauce. I AM GOING CRAZY TRYING TO FIGURE IT OUT! ANY HELP OUT THERE?