clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Ba’dounsiyeh – Parsley with Tahini Sauce

Ba’dounsiyeh - Parsley with Tahini Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Wafa Shami


This simple delicious tangy appetizer is one of the many essential dishes that are part of Middle Eastern Mezza, perhaps not as popular as hummus or mutabal (baba ghanoush) but it is as delicious. It only contains two ingredients, parsley, and tahini sauce. The name Ba’dounsiyeh comes from the word Ba’dounis, which is the Arabic word for Parsley.


  • 8 ounces’ Italian parsley finely chopped (about 1.5 bunches)
  • 1/3 Tahini sauce
  • 1/3 Water
  • Juice of 1 lemon
  • Salt


  1. Pick stems out and wash parsley well, rinse from water.
  2. Chop parsley finely either by hand using a sharp knife or if you have a food processor.
  3. Make the tahini sauce separately, start by pouring about 1/3 cup of tahini sauce in a bowl, add half of that amount water and start stirring until it becomes soft and liquid, continue to add the rest of the water, then add lemon juice and salt adjust to taste.
  4. Pour tahini sauce over the parsley, mix well together.