PANTRYFLEX

shake · dressing

NATIONAL AWARD WINNERPrep 5 min

Junipercourt Arabic Tahini

Independent adaptation of a publicly published Michael Rafidi recipe. Not affiliated with, sponsored by, or endorsed by Michael Rafidi.

Michael Rafidi's Junipercourt Arabic Tahini, from the published recipe.

Ratio

Ratio by volume: Tahini 60 ml, Lemon Juice 60 ml
Tahini 60 mlLemon Juice 60 ml

Ingredients

  • Tahini — 1/4 cup (60 ml)
  • Lemon Juice — 1/4 cup (60 ml)
  • Garlic — 1 tsp microplaned (3 g)
  • Salt — to taste ~1/2 teaspoon

Method

  1. Pour to the lines in order (bottom → top): Tahini, Lemon Juice.
  2. Add finishing notes: Garlic, Salt.
  3. Cap the jar and shake until emulsified.

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You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.

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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.

Adapted from a Michael Rafidi recipe (Michael Rafidi / District Fray).

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FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce 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.

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