Gaza-Style Dagga
A spicy, juicy salad of tomatoes, fresh dill, and chili, pounded Gaza-style in a mortar and dressed with lemon and olive oil.
Ingredients
- dill seeds1 tsp
- salt0.5 tsp
- garlic2 cloves
- shallot1 pcs
- green chili pepper3 pcs
- fresh dill20 g
- ripe tomatoes4 pcs
- lemon juice30 ml
- olive oil45 ml
- pita bread6 pcs
Instructions
In a dry skillet, toast the dill seeds over low heat for 1 minute, just until fragrant, then transfer them to a mortar.
Add salt to the seeds and pound with the pestle until almost a fine powder.
Add the garlic, shallot, green chili, and fresh dill; pound to a coarse, even mixture, without turning it into a smooth paste.
Add the ripe tomatoes and lightly crush them so they release their juice, while some chunks remain.
Pour in the lemon juice and olive oil, stir with a spoon, and taste. Adjust the chili heat if needed.
Serve the dagga right away with warm pita as a spicy appetizer or a condiment for the main dish.
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