From Michael Solomonov's kitchen · Zahav, Philadelphia
shake · dressing
NATIONAL AWARD WINNERLemon Tehina Sauce
From an award-winning kitchen
Ratio
TAHINI 240LEMON JUICE 120WATER 180
Ingredients
- TAHINI240 ml
- LEMON JUICE120 ml
- GARLIC10 g
- SALT6 g
- WATER180 ml
Method
- Pour to the lines in order (bottom → top): TAHINI, LEMON JUICE, WATER.
- Add finishing notes: GARLIC, SALT.
- Cap the jar and shake until emulsified.
Provenance
Israeli-American chef of Zahav in Philadelphia; James Beard Outstanding Chef and Best Chef: Mid-Atlantic. Modern Israeli cooking documented in Zahav: A World of Israeli Cooking.
Originally published as Lemon Tehina 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 Zahav tehina variations (published as “Lemon Tehina Sauce”). Full citation lives in Provenance.