Bowl of Gaza Salad
(click to enlarge)

Gaza Salad


Palestinian Gaza
Serves:
Effort:
Sched:
DoAhead:  		 5 salad
**
45 min
Most		 This salad is made with the popular Gazan mix of dill, garlic, and green chili. The Gazans are very fond of chilis and sweet peppers in all forms, fresh, red, green, dried, pickled, yellow, etc, both as ingredients and as table condiments.




9
1-1/2
7-1/2
1
3
------
1
1/2
3
4
1/4
------
oz
#
oz

T
---
cl
t
T
T
t
---
Cucumbers (1)
Tomatoes
Avocado
Chili Serrano (2)
Dill
-- Dressing
Garlic
Salt
Lemon Juice,
Olive Oil ExtV
Pepper, black
--------
Make   -   (45 min)
  1. Cut CUCUMBERS in quarters lengthwise, then crosswise less than 1/4 inch thick. Dice TOMATOES and AVOCADO about the same size as the Cucumbers. Mix all.
  2. Chop Chili and Dill fine. Mix into Salad.
  3. Make Dressing:   Crush GARLIC and chop fine. place in a mortar with Salt and mash to a paste. Mix all Dressing items in a small jar.
  4. Drain any excess liquid from the Salad. Shake up the Dressing, pour over and toss to coat. If you have time, refrigerate a few hours to blend.
NOTES:

  1. Cucumbers:

      Use Persian or some other smaller diameter cucumber that doesn't need peeling or seeding (English, Mediterranean, European, Japanese, Kirby). If you have only the standard waxed green blimps, peel them and cut into sixths lengthwise before slicing, and weigh after peeling and seeding.

  2. Chili Serrano:

      Just one is minimal for Gazan tastes, but makes the salad satisfyingly sharp by Southern Californian standards - use your own best judgement. I do not know what chili they would use in Gaza, but do know they are very fond of rather hot chilis. I favor the Serrano as the standard for most cuisines when the native chili is not called out specifically (as it almost never is).
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove ",in=inch, ar=as required tt=to taste
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