Name: Abu Safiya’s Salad (Salatit Abu Safiya)
Yield: Serves 2–3
Cuisine: Palestine
Ingredients: ½ cup (12 grams) finely chopped herbs (any combination of fresh parsley, mint, dill, cilantro, or basil); Juice of one large lemon; 1 tablespoon dill seeds; ½ teaspoon coarse sea salt; 2 tablespoons tahina; Extra virgin olive oil; 3 cloves garlic; 3 very ripe, flavorful tomatoes, chopped; 1 shallot, finely diced; 2 tablespoons chopped green onions; 2 to 3 hot green chile peppers, chopped

Preparation info

Serves
2–3

Difficulty
Easy

Appears in

The Gaza Kitchen

By Laila El-Haddad and Maggie Schmitt

Published 2021

About

Yousef Abu Safiya was the former minister of the environment. He is also a zealous ecologist, amateur nutritionist, innovative cook, and tinkerer. Eager to tell us about his adventures in the kitchen, he shared this recipe for a cousin of dagga that has been in his family for generations, since before they fled to Gaza for safety from the village of Hamama in 1948. He made it, with great pride, in the same 27-yearold zibdiya his father used.

“We ate th

Ingredients

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Ingredients

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