Hot Garlic and Lemon Dressing

Daggit Toma u Lamoon

Preparation info

  • Makes about

    ½ cup

    • Difficulty


Appears in

The Gaza Kitchen: A Palestinian Culinary Journey

The Gaza Kitchen

By Laila El-Haddad and Maggie Schmitt

Published 2021

  • About

This simple hot-and-sour dressing is served with innumerable dishes, from hearty stewed fava beans to eggplant salads.


  • 6 cloves garlic
  • ½ teaspoon salt
  • 3 or 4 hot green chiles


Using a mortar and pestle, crush the garlic cloves and salt to a rough paste. Add the chiles to the crushed garlic and pound slightly. Stir in the lemon juice and mix well, scraping in any bits of garlic from the bottom of the mortar. Increase the quantity as necessary.