Passion Fruit-Amba Tehina

Name: Passion Fruit–amba Tehina
Prep time: 5 min
Total time: 5 min
Yield: about 1¼ cups (280 ml)
Cuisine: Middle Eastern
Ingredients: 1 cup basic Tehina sauce (240 ml) Tahini; 2 Tbsp passion fruit purée (30 ml) Passion Fruit; 2 heaping Tbsp amba (30 ml) Mango; kosher salt (2 g) Salt; ice water as needed Water

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

Passion Fruit–amba Tehina from a national-award-winning chef.

Ratio

Tahini 240 mlPassion Fruit 30 mlMango 30 mlWater 30 ml

Ingredients

Tahini — 1 cup basic Tehina sauce (240 ml)
Passion Fruit — 2 Tbsp passion fruit purée (30 ml)
Mango — 2 heaping Tbsp amba (30 ml)
Salt — kosher salt (2 g)
Water — ice water as needed

Method

Pour to the lines in order (bottom → top): Tahini, Passion Fruit, Mango, Water.
Add finishing notes: 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 Passion Fruit–Amba Tehina.

Adapted from a Michael Solomonov recipe (Michael Solomonov / Food Republic (Zahav schnitzel)).

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 Solomonov / Food Republic (Zahav schnitzel) (published as “Passion Fruit–Amba Tehina”). Full citation lives in Provenance.

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