Name: Beit Jirja Salad (Salatit Beit Jirja)
Yield: Serves 2–3
Cuisine: Palestine
Ingredients: 2 hot green chiles (to taste), chopped; 1 garlic clove; Salt to taste; ½ tablespoon dill seeds or ¼ cup (5 grams) fresh green dill, finely chopped; Extra virgin olive oil; Juice of half a lemon; 1 small cucumber or half a hothouse cucumber, finely chopped; 3 ripe tomatoes, chopped; 1 tablespoon red tahina or 1 tablespoon regular tahina mixed with ¼ teaspoon toasted sesame oil; ¼ packed cup (5 grams) of parsley, finely chopped

Laila El-Haddad, Maggie Schmitt

Beit Jirja Salad

Salatit Beit Jirja

Preparation info

Serves
2–3

Difficulty
Easy

Appears in

The Gaza Kitchen

By Laila El-Haddad and Maggie Schmitt

Published 2021

About

Salatit Beit Jirja is typical fare from a village—now disappeared—that was just north of the present-day Gaza Strip. For the many refugees in Gaza originally from the Beit Jirja area, this is the basic salad that accompanies most meals.

Ingredients

½ tablespoon dill seeds or ¼ cup (5 grams) fresh green dill, finely chopped

Asia
Palestine
Gluten-free
Gaza
Vegan

Method

Grind the dill seeds with ½ teaspoon salt in a mortar and pestle until fragrant, or else muddle the fresh dill. Add the garlic, mashing well, followed by the chiles. Crush well.

Add the tomatoes and lemon juice and pound slightly until just incorporated.

Stir in the finely chopped cuc

Preparation info

Serves

Difficulty

Appears in

Ingredients

Method