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.