Felaheen is Arabic for a farmer who tills the soil. A tasty, nutty flavor of the tahini off-set with lemon and garlic and crips vegetables is just the thing for a barbecue, a picnic, or potluck.
Salata Felaheen (Arabic)
Serves 5
1/4 cup (60 ml) *tahini طحينة (is gluten-free)
2 cups (400 g) diced organic each: tomatoes and cucumbers
1 cup (200 g) sliced organic radish into rounds, and add the chopped leaves
1/2 cup (100 g) chopped organic green onions, both the white and green parts
1/4 cup (50 g) diced organic bell pepper
1 cup (200 g) chopped parsley (tender stems can be used also)
2 cloves of garlic
1 tsp. (4,5 g) sea salt
5 Tbs. (75 ml) organic lemon juice
1. Combine in a bowl: tomatoes, cucumbers, radish and radish tops, green onions, bell peppers, and parsley.
2. Refrigerate covered until ready to serve.
3. In a small bowl, mash the garlic and sea salt to a pulp.
4. Whisk the tahini and lemon juice until creamy and smooth.
5. Refrigerate covered until needed.
6. Pour the dressing over the salad, mix well, and serve immediately.
*Tahini is made from toasted ground hulled sesame seeds.
served:
- dip
- hummus
- baba ghanoush
- halva dessert
- side dish
- garnish
- topping on vegetables
- sauce
- spread on bread
- add to honey or jam
- sauce for meat and fish
- dry noodles
