Name: Parsley and Tahineh Salad (Bakdounsieh)
Cuisine: Palestinian
Ingredients: 1 cup chopped parsley; 1 tsp salt; ½ cup unflavoured yoghurt; ¼ cup fresh lemon juice; 2–3 tbs water; ¾ cup tahineh; 1 tsp pepper; Olive oil for serving

Preparation info

Difficulty
Easy

Appears in

Classic Palestinian Cuisine

By Christiane Dabdoub Nasser

Published 2000

About

Another one of the popular dip salads that accompany a mezze or barbecue, bakdounsieh is simple to prepare, flavoursome and healthy. It should be noted that it is important to chop the parsley by hand or you will end up with an unappetising dip of dubious colour and unappealing texture.

Ingredients

1 cup chopped parsley
¾ cup tahineh
¼ cup

Method

Wash the parsley and leave it to dry on a paper towel for a few minutes while you prepare the tahineh.

Measure the tahineh in a medium-sized bowl and add the lemon juice. Work the two ingredients together until you get a fine light paste; it might be necessary to add a couple of tablespoonfuls of water to get a smooth texture. Add the yoghurt and work it some more until yo