From Michael Rafidi's kitchen · Albi, Washington
shake · dressing
NATIONAL AWARD WINNERJunipercourt Arabic Tahini
From a national-award-winning chef
Ratio
TAHINI 60LEMON JUICE 60
Ingredients
- TAHINI60 ml
- LEMON JUICE60 ml
- GARLIC3 g
- SALT3 g
Method
- Pour to the lines in order (bottom → top): TAHINI, LEMON JUICE.
- Add finishing notes: GARLIC, SALT.
- Cap the jar and shake until emulsified.
Provenance
Levantine / Palestinian-inspired chef of Albi and Maydan projects in Washington, D.C.; James Beard Outstanding Chef 2024. Wood-fired cooking and fermented chile sauces.
Originally published as Arabic Tahini Salad 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 Michael Rafidi / District Fray (published as “Arabic Tahini Salad Sauce”). Full citation lives in Provenance.