How to make Palestinian tahini salad
Tahini salad demonstrates one of the key principles of Palestinian cuisine: simplicity almost always wins.
It is, in our opinion, the most delicious oxymoron of a dish which, despite its lightness, freshness and incredible taste, can be eaten with bread as a meal on its own.
Each ingredient is, in its own right, a simple staple of the pantry. But tie them all together with mint, citrus, and tahini and the result is a moreish dish which makes the palette water.
It will leave you going in for bite after bite until, sadly, you have to scoop up the last drop of dressing with a chunk of bread.
Preparation: 15 mins
- 2 diced tomatoes
- 2 diced cucumbers
- 1 handful of parsley or mint
- 3 minced garlic cloves
- 3-6 tbsps tahini, depending on taste
- 3-4 tbsps of lemon juice
- olive oil
- salt to taste
- 1 green chilli pepper (optional)
- Toss together all the chopped vegetables (including the chilli pepper if you decide to add it), herbs and minced garlic into a salad bowl.
- In a separate bowl, mix together the tahini dressing, using the tahini, 2 tbsps of olive oil and 3-4 tbsps of lemon juice.
- Once well mixed, pour the tahini dressing over the first salad bowl and combine thoroughly.
- Serve with olive oil drizzled over the salad.
Serve and enjoy with warm pitta bread.
Marah and In'aam are a mother and daughter of Palestinian origin who have a passion for cooking and telling stories. You can follow Marah and In'aam on their Instagram account @bateekh.w.jebneh