PANTRYFLEX

blend · nut sauce

NATIONAL AWARD WINNERPrep 10 min

Zahav Ice-Water Tehina

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

Michael Solomonov's Zahav Ice-Water Tehina, from the published recipe.

Ratio

Ratio by volume: Tahini 240 ml, Lemon Juice 120 ml, Water 180 ml
Tahini 240 mlLemon Juice 120 mlWater 180 ml

Ingredients

  • Tahini — 1 cup (240 ml)
  • Lemon Juice — 1/2 cup (120 ml)
  • Garlic — 2 cloves
  • Cumin — 1/2 tsp (1 g)
  • Salt — 1 tsp (6 g)
  • Water — 3/4 cup ice water (180 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

Zahav Ice-Water 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.

Adapted from a recipe published by Michael Solomonov in Zahav tehina.

More from this kitchen

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 tehina (published as “Zahav Ice-Water Tehina”). Full citation lives in Provenance.

Companion jar