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Dagga (Salata Gazawiyya/Gazan Salad)

This spicy Gazan tomato salad is a fantastic accompaniment to meaty stews or rice dishes

Dagga (Salata Gazawiyya/Gazan Salad)

Gazan Salad is the most basic and most frequently served salad in Gaza, with a hot bite which makes it a fantastic accompaniment to meaty stews or rice dishes. If fresh dill is not available, 1 Tbsp of dill seeds may be substituted. They should be crushed in the mortar thoroughly with a circular motion along with the salt to release their natural oils before proceeding with the recipe.

1/2 tsp salt

2 cloves garlic

2 hot green chilis (to taste)

2 very ripe tomatoes

1/4 cup finely minced fresh dill

2 Tbsp extra virgin olive oil

 

Using a mortar and pestle, mash garlic and salt to a paste. Add chopped chilis and continue to crush.

Add roughly chopped tomatoes and mash until salad reaches a thick salsa-like consistency.

Stir in minced dill and top generously with extra virgin olive oil.

Serve the dagga with flatbread on the side for dipping.

 

This recipe is from The Gaza Kitchen cookbook by Laila El-Haddad and Maggie Schmitt . For more information or to purchase the book can see Just World Books .

 

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