Tahina Herb Dip

Salatit T’heena

Preparation info

  • Serves


    • Difficulty


Appears in

The Gaza Kitchen: A Palestinian Culinary Journey

The Gaza Kitchen

By Laila El-Haddad and Maggie Schmitt

Published 2021

  • About

Though delicious on its own scooped up with Arabic bread, this salad is commonly served alongside fried fish or sayadiyya.


  • 1 medium tomato
  • ½ cup (12 grams) finely chopped dill or parsley


Finely chop and de-seed the tomato. Gently stir the chopped tomato along with the herbs into the prepared salsit t’heena. Transfer to a small flat bowl and garnish with fronds of dill or parsley. Serve accompanied with warm Khubz Kmaj.