Spray 9-inch square baking dish with nonstick cooking spray. In large saucepot, heat milk, 1/2 teaspoon salt, pepper and cumin to a simmer over medium heat; gradually whisk in flour until smooth. Reduce heat to medium-low; cook 3 minutes, whisking constantly. Spread mixture in prepared dish; cover and refrigerate 2 hours. Makes about 2 cups.
In small bowl, whisk yogurt, lemon juice, tahini and paprika until smooth.
Invert flour mixture onto cutting board; cut into 3 x 1/2-inch long strips. In large skillet, heat oil over medium-high heat 2 minutes or until very hot. In batches, add fries and cook 4 minutes or until golden brown and crisp, turning occasionally; transfer to paper towel-lined cookie sheet. Sprinkle fries with remaining 1/2 teaspoon salt, mint and sesame seeds; serve with sauce.