we start with a creamy base of raw tahini, yoghurt, confit garlic, lemon, and sea salt, blended until smooth and silky. 

on top goes a bold spoonful of red zough — a fiery fermented chili paste made from charred red chilies, garlic, and onion, deepened over a week of fermentation and balanced with vinegar and olive oil. 

finally, a drizzle of golden olive oil ties it together. creamy, smoky, tangy, and spicy — simple layers with unforgettable depth. 

tahini: raw tahini (sesame paste), yoghurt, confit garlic, lemon juice, olive oil, sea salt 

red zough: (fermented chili paste): charred red chilies, white onion, garlic, kosher salt, vinegar (for fermentation) 

from the arabic “ṭaḥīna” (“ground”), tahini first appeared during the islamic golden age, then spread under the ottomans across the eastern mediterranean — becoming the heart of hummus, baba ghanoush, and halva. centuries later, middle eastern migration carried it to europe and north america, where it found a new home. 

alongside it, red zough — a fiery chili paste from yemen — traveled with yemeni jewish communities to israel, where it became a beloved staple. together, they tell a story of movement, memory, and flavor: creamy sesame richness meeting smoky, fermented heat.