Daqqa Ghazzawiyye (Gazan Tomato-Dill Salsa)

July 16, 2016

Daqqa Ghazzawiyye (Gazan Tomato-Dill Salsa) - kvalifood.com

A Palestinian condiment from Gaza made by pounding ripe tomatoes with dill, chilli, and onion. The name means “pounded” – the mortar-and-pestle technique defines the dish. Fresh dill (both seeds and leaves) gives it a character distinct from other Levantine salsas. Eaten with flatbread, alongside rice, or with fried fish.

Makes ca. 1 cup / serves 4-6

Ingredients

4 medium ripe tomatoes (~520 g), diced
1 small onion (~70 g), finely chopped
1 tsp dill seeds
25 g fresh dill (~1 large handful), finely chopped
1-2 hot chilli peppers (serrano or similar), roughly chopped
2 tbsp lemon juice (~30 ml)
3 tbsp extra virgin olive oil (~40 ml)
1/2 tsp salt

Directions

Crush the dill seeds and salt together in a mortar and pestle until the seeds are coarsely powdered.
Add the chopped onion and chilli peppers. Pound and grind until the onion breaks down into a rough paste.
Add the diced tomatoes in batches, pounding and mashing until the mixture reaches a chunky salsa consistency. Some tomato pieces should remain visible.
Stir in the fresh dill, lemon juice, and olive oil. Taste and adjust salt, lemon, and chilli.
Serve at room temperature with flatbread for dipping.

Notes

For the garlic variation, replace the onion with 2-3 garlic cloves pounded to a paste with the salt.
Dill seeds add an earthy, anise-like depth different from fresh dill. If unavailable, increase fresh dill slightly, but the flavour will change.
Use the ripest, softest tomatoes you can find. Firm supermarket tomatoes will not break down well.
A food processor on pulse works if you have no mortar, but the hand-pounded version develops better flavour.
Keeps 1-2 days refrigerated but is best eaten fresh.