Rich and creamy, this sesame seed-based condiment gets its heat and smokiness from harissa, a chili paste from northern Africa

Michael Solomonov, chef at Zahav — one of Rach's favorite restaurants in Philadelphia — and author of Israeli Soul, says, "Tehina and falafel go together like hummus and pita. Pure tehina, with its slightly bitter brashness, is the perfect partner for the mild fried falafel balls (get his Goldie Falafel recipe here). But other bold additions, like the smokier dried chile heat of harissa, can elevate a falafel. We created the flavored sauces, based on our Quick Tehina Sauce, to customize your falafel."

It's also delicious drizzled over his Herbs and Israeli Salad

Adapted from ISRAELI SOUL: EASY, ESSENTIAL, DELICIOUS by Michael Solomonov. Copyright © 2018 by Michael Solomonov. Used with permission by Rux Martin/Houghton Mifflin Harcourt. All rights reserved.

Ingredients
Yield
Serves: 1 heaping cup
Preparation

Mix together the tehina and harissa in a small bowl. Taste and add salt and a squeeze of lemon juice as needed. Refrigerate in a covered container for up to a week.