This salad, also known as Daggah Ghazzawieh, is made from simple ingredients. Pounding the dill seeds unleashes their aroma which complements the tanginess of the tomatoes to create a flavourful side
| Created by | Spinneys |
| Prep time | 20 minutes |
| Serves | 4 |
| Cuisine | Middle Eastern |
| Special Occasion | Ramadan |
| Diet | Vegan |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 144 |
| Fat | 11g |
| Saturates | 1.6g |
| Protein | 2.3g |
| Carbs | 12.4g |
| Sugars | 6.7g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
In a large pestle and mortar (or a zibdiya, a Gazan clay bowl, if you have one), crush the dill seeds and salt until it becomes a powder consistency.
2
Finely dice the onion. Chop the chilli. Dice the tomatoes. Juice the lemon. Place the onion and chilli in a large bowl. Add in the crushed dill seeds and salt. Mash until incorporated, but not mushy. Add the tomatoes and fresh dill and continue mashing until combined. Add the lemon juice and olive oil and mix with a spoon. Adjust the salt, if required.
3
Serve with Arabic bread.
