Palestinian Parsley Salad (Bakdoonsiyyeh)

Ingredients:

Half a cup of Tahina

2 tablespoons lemon juice

1 bunch parsley

Water

Salt and olive oil to taste

Cooking Instructions:

Before using the Tahina, shake the jar well. Pour half a cup of Tahina into a small soup bowl and add the lemon juice. Mix well until you get a smooth homogeneous mixture. Add one-two tablespoons of water to the mixture and mix well until it is of a soft texture. Chop the parsley finely (after cleaning it thoroughly and removing the stalks) and add it to the Tahina mixture. Add salt and olive oil to taste. This salad is ideal with fish and meat dishes, but is also tasty on its own with pita bread.

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