From Yotam Ottolenghi's kitchen · Nopi, London
shake · dressing
★ STARRED KITCHENFennelhall Sabih Tahini
From a starred kitchen & national award winner
Ratio
TAHINI 87WATER 80LEMON JUICE 20
Ingredients
- TAHINI86.96 ml
- WATER80 ml
- LEMON JUICE20 ml
- GARLIC4 g
- SALT1 g
Method
- Pour to the lines in order (bottom → top): TAHINI, WATER, LEMON JUICE.
- Add finishing notes: GARLIC, SALT.
- Cap the jar and shake until emulsified.
Provenance
Jerusalem-born Middle Eastern–Mediterranean cook with London restaurants including Nopi (Michelin) and Ottolenghi delis. James Beard Cookbook Award finalist; vegetable-forward published recipes.
Originally published as Sabih Tahini Sauce.
More from this kitchen →FAQ
Can this go in a shake jar?+
Yes — it passes the shake-fit checks and can occupy a jar column.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Yotam Ottolenghi / The Guardian (sabih) (published as “Sabih Tahini Sauce”). Full citation lives in Provenance.