Recipe courtesy of March & In’aam, Bateekh w Jebneh
It is, in my opinion, the delicious oxymoron of all salads, and I say oxymoron because despite its lightness, freshness and incredible taste, it’s eaten with bread! It can be a meal all on its own.
You’ll notice that, in Palestinian cuisine, simplicity almost always wins, and this right here is one of those cases. The ingredients are simple, yet when combined and tied all together with the flavours of mint, citrus, and tahini, you get flavour that will make your palette water, and it will have you going in for bite after bite, until you sadly have to gather the last bit of the tahini dressing with a piece of bread.
- 2 diced tomatoes
- 2 diced cucumbers
- 1 Handful of parsley or mint
- 3 minced garlic cloves
- 3-6 tablespoons of tahini [depends on how much tahini you enjoy]
- 3-4 tablespoons of lemon juice
- 1 green chilli pepper optional
- Salt to taste
- olive oil
- Toss together all the chopped veggies, herbs, and the minced garlic in a salad bowl
- In the a separate bowl, mix together the tahini, 2 tbsps of olive oil and the 3-4 tablespoons of lemon juice
- Once well mixed, pour the tahini dressing over the original salad bowl
- Combine the tahini dressing with the rest of the salad
- Drizzle the salad with some olive oil when served
- Best enjoyed with warm pita bread!
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