This parsley dip, Ba’dounsiyeh, is a vibrant, tangy Palestinian parsley salad made with freshly chopped parsley and a creamy lemon-tahini dressing.
This simple yet flavorful appetizer is a staple of Palestinian cuisine and one of the main mezze dishes, often served alongside classics like hummus, mutabal, and tabouleh.
My mother used to make it every time we had fish, serving it much like Americans serve tartar sauce. It also pairs wonderfully with mushat (cauliflower fritters), which is one of my favorite ways to enjoy it.
What is Parsley Dip
Ba’dounsiyeh (pronounced bad-oon-see-yeh) is a traditional Palestinian parsley salad and dip. The name comes from the Arabic word “ba’dounis,” meaning parsley.
This refreshing and tangy Middle Eastern dish is made with finely chopped fresh Italian parsley and a creamy tahini sauce, creating a bright, nutty flavor that pairs perfectly with seafood, grilled dishes, or warm bread.
While it isn’t as globally famous as hummus or mutabal, it’s a staple in Middle Eastern mezze and pairs beautifully with seafood, grilled dishes, or fresh veggies.
Parsley isn’t just flavorful—it's packed with nutrient.
Jump to:
Equipment
This post may contain affiliate links
- Cutting Board - to use for hand chopping parsley.
- Sharp Knife - for hand chopping parsley and other vegetables
- Bowl - For whisking all ingredients.
- Small Utility Whisk - To help whisk tahini with water and the rest of the ingredients.
Ingredients
- Parsley - parsley is the main ingredient for this recipe, I highly recommend flat or Italian parsley, it makes a difference in the taste.
- Sesame Oil (tahini) - It is important to find a good brand for tahini paste, most Arabic brands are good and can be found at any store that sales Middle Eastern products.
- Tap Water - To mix with tahini paste which helps to make the dressing creamier.
- Fresh Lemon Juice - Gives the dressing a lemony tangy taste.
- Sea salt - Adjust to taste.
Instructions
Full ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
Step 1 | Prepare the parsley, remove stems, wash well, strain.
Step 2 | Chop parsley leaves finely, either by using a sharp knife or for a quicker and easier method use a food processor.
Step 3 | In a small bowl add water over the tahini paste and stir together.
Step 4 | With a small utility whisk or a spoon mix tahini and water together.
Step 4 | Continue mixing until you get a creamy texture. Then add lemon and salt, and give it another mix combining everything together.
Step 5 | Pour Tahini sauce over parsley.
Step 6 | Stir tahini sauce with parsley until fully coated.
Step 7 | Serve in a plate with a drizzle of olive oil.
What to serve it with?
- Ba’dounsiyeh is one of the main mezze dishes in Palestinian cuisine, often served alongside classics like hummus, mutabal, and tabouleh.
- It’s also commonly paired with seafood and grilled fish, where its lemony tahini flavor works almost like a Middle Eastern tartar sauce.
- This parsley-tahini dish is especially delicious with mushat (cauliflower fritters), zaatar fries or musakhan rolls.
- It can easily stand on its own as a fresh dip with cut vegetables, warm bread, or crackers.
Pro Tips
- Use very fresh parsley: Bright green, firm leaves give the best flavor and color. Limp parsley = sad Ba’dounsiyeh.
- Dry the parsley well: After washing, pat completely dry so the sauce doesn’t turn watery. A salad spinner works great.
- Chop finely by hand: A knife keeps the texture fluffy and prevents bruising. A food processor can make it mushy if over-pulsed.
- Whisk tahini first: Tahini thickens before it loosens — this is normal. Add water gradually and keep whisking until smooth and creamy.
- Balance the lemon: Start with less, then adjust. Too much lemon can overpower the parsley’s fresh taste.
- Salt at the end: Tahini brands vary in saltiness, so season after mixing.
- Serve fresh for best color: The vibrant green fades after a day, so it’s ideal the same day you make it.
- Texture control: Prefer it thinner? Add a teaspoon of water. Thicker dip? Add a little more tahini.
Storage
- Store Ba’dounsiyeh (parsley with tahini sauce) in an airtight container in the refrigerator for up to 2–3 days. Because fresh parsley wilts quickly, this dish is best enjoyed the same day it’s made for the brightest flavor and color.
- If the tahini sauce thickens after chilling, simply stir in 1–2 teaspoons of water or lemon juice before serving to loosen the texture.
- Freezing is not recommended, as the parsley loses its freshness and the tahini can separate.
Frequently Asked Questions?
You can, but flat-leaf (Italian) parsley is preferred because it has a stronger flavor and softer texture. Curly parsley works in a pinch but is slightly more bitter and firm.
Yes. Traditional ba’dounsiyeh is naturally vegan, dairy-free, and gluten-free, making it suitable for many diets.
Click here to subscribe to my newsletter and receive free and new recipes right into your inbox!
If you made this parsley dip, ba’dounsiyeh, I would love it if you could give me a 5-star rating and leave a comment below.
I also would like to hear about your experience making it, snap a picture and tag me on Instagram, Facebook, or Pinterest.
More Delicious Recipes
Print
Parsley Dip (Ba'dounsiyeh)
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 2-3
- Cuisine: Palestinian/Middle Eastern
- Diet: Vegan
Description
This parsley dip, Ba’dounsiyeh, is a vibrant, tangy Palestinian parsley salad made with freshly chopped parsley and a creamy lemon-tahini dressing.
Ingredients
- 8 ounces’ Italian parsley finely chopped (about 1.5 bunches)
- ¼ Tahini paste
- ⅓ Water - plus a bit more to thin sauce if needed)
- Juice of 1 lemon - adjust to taste
- Salt - to taste
Instructions
-
Prepare the parsley: Remove the thick stems, wash the parsley thoroughly, and strain well to remove excess water.
-
Finely chop: Chop the parsley leaves very finely using a sharp knife. For a quicker and easier option, pulse gently in a food processor.
-
Make the tahini sauce: In a small bowl, add water to the tahini paste. Using a small whisk or spoon, stir continuously until the mixture turns smooth and creamy.
-
Season the sauce: Add fresh lemon juice and salt, then mix again until everything is fully combined and silky in texture.
-
Combine: Pour the creamy tahini sauce over the chopped parsley and stir until the parsley is evenly coated.
-
Serve: Transfer to a serving plate and finish with a light drizzle of olive oil on top.
Notes
Use very fresh parsley: Bright green, firm leaves give the best flavor and color. Limp parsley = sad Ba’dounsiyeh.
Dry the parsley well: After washing, pat completely dry so the sauce doesn’t turn watery. A salad spinner works great.
Chop finely by hand: A knife keeps the texture fluffy and prevents bruising. A food processor can make it mushy if over-pulsed.
Whisk tahini first: Tahini thickens before it loosens — this is normal. Add water gradually and keep whisking until smooth and creamy.
Balance the lemon: Start with less, then adjust. Too much lemon can overpower the parsley’s fresh taste.
Salt at the end: Tahini brands vary in saltiness, so season after mixing.
Serve fresh for best color: The vibrant green fades after a day, so it’s ideal the same day you make it.
Texture control: Prefer it thinner? Add a teaspoon of water. Thicker dip? Add a little more tahini.
Shoshana Handel says
Good Morning. I am a Pro-Palestinian woman who was raised Zionist. I've decided to start cooking Palestinian foods in solidarity with your people. It's also a creative outlet for my anger, sorrow, and feelings of helplessness.
Last night I made this recipe. I've never used that much parsley in my life, and was anxious about the result. IT WAS A HIT! We ate it with crackers, and this morning my (22 year old non verbal) son wanted it with his eggs.
Thank you Wafa. FREE PALESTINE!
Wafa Shami says
Hello Shoshana, thank you for your message and for standing in solidarity—it takes real courage, and I deeply admire that. I'm so glad you and your son enjoyed this recipe. Free Palestine.
Shoshana Handel says
I forgot to put the 5 stars on my last comment!
Wafa Shami says
Thank you.
Shoshana Handel says
I have an update :). I saw another recipe that included garlic, so tried it. It's really good with the garlic, more like hummus (and I think super heart healthy!), but your version is a bit "crisper", and more refreshing for summer. So now I have two versions to enjoy.
PS. I'm so crazy for this dip that I bring it in to gift co-workers. I love saying "I brought you some PALESTINIAN dip" :).
Wafa Shami says
Hi Shoshana, so good to hear from you again! Garlic is always a great addition, but once added it won’t keep the same taste and quality in the fridge for long.
I’m so glad your co-workers are enjoying it too 😊. Thanks so much for your support and for continuing to spread awareness through food!
Raymond Stuart says
Delicious recipe. My Jewish young granddaughter loved it mixed with pasta. I am however a bit disappointed this being turned into a political issue. I am in sympathy for all the citizens both Palestinian and Israel killed in the conflict. I think perhaps if you really want to make a statement that instead of using the statement Free Palestinian you should use Free Palestinian from Hamas
Peace, Shalom
Ray.
Wafa Shami says
Hello Ray, Thank you for your review! I'm so glad to hear that your granddaughter enjoyed this recipe. I deeply sympathize with all innocent lives lost in this conflict. Back in September of last year the United Nations General Assembly passed a resolution demanding end of Palestine occupation. I recommend you do a bit of research and learn more about who the real occupiers of Palestine are. I pray that all Palestinians will one day have the same freedom and equal rights as every citizen in the world.
Shoshana Handel says
FREE PALESTINE!
Wafa Shami says
Free Palestine 🇵🇸
Rue says
Great stuff. I was curious after hearing mention of badounsiyeh in Teta's Kitchen (online, by Rabet) as a side for madfooneh. It even looks like tartar sauce : but I had it with poultry to deplete an annoyingly huge amount of parsley⸺there's still some left ꜀( ꜆-ࡇ-)꜆ ! Thank you. Excited to dive into other recipes. A+ info TBH & photographical art. Also...your previous commenter S. Handel rocks I felt what they felt 🌻 from the river to the sea
Wafa Shami says
Hello Rue, thank you for the review and kind words! I’m so glad to hear you enjoyed this recipe. Ba’dounsiyeh is such a delicious side dish—very popular in Palestine, yet still underrated outside of it. Free Palestine 🇵🇸