blend · nut sauce
NATIONAL AWARD WINNERPrep 10 minStonefield Quick Tehina
Independent adaptation of a publicly published Michael Solomonov recipe. Not affiliated with, sponsored by, or endorsed by Michael Solomonov.
Michael Solomonov's Stonefield Quick Tehina, from the published recipe.
Ratio
Ingredients
- Garlic — about 1/4 clove (1.5 g)
- Tahini — 1 (16-oz) jar tehina paste (394.78 ml)
- Lemon Juice — juice of 1 lemon (45 ml)
- Cumin — 1 tsp (2 g)
- Salt — 1 Tbsp kosher (18 g)
- Water — 1 to 1 1/2 cups ice water (mid 1 1/4) (300 ml)
Method
- This sauce needs a blender — the jar is for storing it, not making it.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Companion jar
Stonefield Quick Tehina wants a blender — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
3 kitchens · 4 stars · 4 national awards
- Valley Tahini★ STARRED KITCHEN
- Fennellane Amba TehinaNATIONAL AWARD WINNER
- Lemon Tehina SauceNATIONAL AWARD WINNER
- Midtown Buttermilk★★★ KITCHEN
First run is small.
Leave an email and we’ll hold a jar with its companions on it.
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 Quick Tehina Sauce.
More from this kitchenFAQ
Can this go in a shake jar?
No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.
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 Jewish Food Society / Zahav technique (published as “Quick Tehina Sauce”). Full citation lives in Provenance.