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)
- 1/4 Tahini paste
- 1/3 Water - plus a bit more to thin sauce if needed)
- Juice of 1 lemon - adjust to taste
- Salt - to taste
Instructions
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Prepare the parsley: Remove the thick stems, wash the parsley thoroughly, and strain well to remove excess water.
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Finely chop: Chop the parsley leaves very finely using a sharp knife. For a quicker and easier option, pulse gently in a food processor.
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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.
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Season the sauce: Add fresh lemon juice and salt, then mix again until everything is fully combined and silky in texture.
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Combine: Pour the creamy tahini sauce over the chopped parsley and stir until the parsley is evenly coated.
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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.