PANTRYFLEX

blend · nut sauce

NATIONAL AWARD WINNERPrep 10 min

Sicilian Basic Tehina

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

Michael Solomonov's Sicilian Basic Tehina, from the published recipe.

Ratio

Ratio by volume: Lemon Juice 180 ml, Tahini 480 ml, Water 360 ml
Lemon Juice 180 mlTahini 480 mlWater 360 ml

Ingredients

  • Garlic — 1 head (strained with lemon)
  • Lemon Juice — 3/4 cup (180 ml)
  • Salt — 1 1/2 teaspoons (+ more to taste)
  • Tahini — 2 generous cups tehina (480 ml)
  • Cumin — 1/2 tsp (1 g)
  • Water — ~1 1/2 cups ice water (360 ml)

Method

  1. This sauce needs a blender — the jar is for storing it, not making it.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

Companion jar

Sicilian Basic 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

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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 Basic Tehina Sauce.

Adapted from a Michael Solomonov recipe (Zahav / Epicurious (Michael Solomonov)).

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FAQ

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 Zahav / Epicurious (Michael Solomonov) (published as “Basic Tehina Sauce”). Full citation lives in Provenance.

Companion jar