From Michael Solomonov's kitchen · Zahav, Philadelphia
shake · dressing
NATIONAL AWARD WINNERTehina Ketchup
From an award-winning kitchen
Ratio
KETCHUP 240TAHINI 23
Ingredients
- KETCHUP240 ml
- TAHINI22.5 ml
- AMBA25 g
- HARISSA5 g
Method
- Pour to the lines in order (bottom → top): KETCHUP, TAHINI.
- Add finishing notes: AMBA, HARISSA.
- 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 Tehina Ketchup.
More from this kitchen →FAQ
Can this go in a shake jar?+
Yes — it passes the shake-fit checks and can occupy a jar column.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Israeli Soul / Bon Appétit (published as “Tehina Ketchup”). Full citation lives in Provenance.