Recipe by Pali's Favorites
This is a nice side dish during Ramadan that is normally eaten with pita or flat bread. It is a refreshin twist to a regular salad!
Top Review by UmmBinat
I tweaked this to five stars! Here is what I did: I used beautiful garden fresh red tomatoes and English cucumber, freshly squeezed lemon juice, sea salt, freshly ground black pepper and organic tahini from my local health food store. In addition I took duonytes idea and added sliced baby purple onion and some flat leaf parsley pretty chopped. For the dressing I added 2-3 tbs of Helmans olive oil mayonnaise to be soy free, this was good for us as it took the peak bitter taste off the tahini which I didn't like so much the first time without this modification. I also did add a bit of water. I would make this again. Made for Ramadan Tag.
- 3 tomatoes
- 1 large cucumber
- 2 garlic cloves, crushed
- 2 lemons, juice of
- 1⁄2 cup tahini
- 2 tablespoons olive oil
Directions See How It's Made
- Wash and dice tomatoes. You can leave the skin on the cucumber if you prefer, it adds a little color and crunch. Dice the cucumber as well.
- Mix the tahini with garlic, lemon juice,salt, and pepper. You can add a little water to make a thick sauce.
- Add the tahini mix with the tomatoes and cucumbers and mix well.
- Pour olive oil over salad and garnish with dried mint.