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Jeddo Sami’s Salata Ghazawiyeh: Discovering Tradition

As part of the #LetsCookForGaza initiative, I am thrilled to share Jeddo Sami’s Salata Ghazawiyeh shared by Randa. This refreshing salad, steeped in the flavours of Gaza, is a beloved staple passed down through generations. While originally served alongside fish, its versatility extends to pairing beautifully with rice and roasted vegetables, offering a delightful medley of tastes and textures emblematic of Palestinian households.

Basic Ingredients for Salata Ghazawiyeh


Tomatoes: They add vibrant colour and juicy sweetness, balancing the creamy tahini sauce.

Cucumbers:  They add a refreshing crunch to the salad and complement the other ingredients beautifully.

Fresh Mint: Mint adds a delightful aromatic freshness to the salad, enhancing its overall appeal. Its bright flavour adds depth and complexity, elevating the dish to new heights.

Fresh Parsley: Parsley brings herbaceous flavour and a vibrant green hue to the salad. It adds a refreshing contrast to the other ingredients and contributes to the overall freshness of the dish.

Radishes: These crunchy root vegetables provide a peppery bite and a burst of colour to the salad. They add texture and visual appeal, enhancing the overall eating experience.

Sumac (Optional): Sumac adds a tangy, citrusy flavour and a vibrant red hue to the salad. It provides a subtle acidity that balances the richness of the tahini sauce, adding complexity to the overall taste profile.

Tahini Sauce: The star ingredient of the salad, tahini sauce provides a creamy, nutty base that ties all the flavours together. Its richness adds depth to the dish, while its smooth texture coats the other ingredients, creating a harmonious blend of flavours.

Preparation Tips for Salata Ghazawiyeh

  • Dice Ingredients Uniformly: To ensure an even distribution of flavours and textures, dice the tomatoes, cucumbers, sweet peppers, and radishes into uniform pieces.
  • Chop Herbs Finely: Finely chop the mint and parsley to release their flavours and aromas, ensuring they are evenly distributed throughout the salad.
  • Prepare Tahini Sauce Ahead: Prepare the tahini sauce in advance and refrigerate it until ready to use, allowing the flavours to meld together for a more harmonious taste.

Serving Tips for Salata Ghazawiyeh

  • Serve Chilled: For maximum freshness, chill the salad in the refrigerator for at least 30 minutes before serving.
  • Garnish with Fresh Herbs: Before serving, sprinkle the salad with freshly chopped mint or parsley for an extra burst of flavour and visual appeal.

Storage Tips

Refrigerate: Store any leftover salad in an airtight container in the refrigerator for up to two days.

Tahini Sauce: Store any leftover tahini sauce in a sealed jar in the refrigerator for up to one week. Before using, stir well to recombine the ingredients.

Jeddo Sami’s Salata Ghazawiyeh

Servings: 4 servings
Prep Time: 15 minutes


  • 1-2 medium tomatoes, diced
  • 1-2 small cucmbers, diced
  • ½ sweet pepper, diced
  • 1 tbsp fresh mint, chopped
  • cup fresh parsley, chopped
  • 6-8 radish, diced
  • ½-1 cup prepared tahini sauce
  • 1 tbsp sumac, optional
  • salt, to taste

Tahini Sauce

  • ½ cup tahini paste
  • ¼ cup water
  • 2 tbsp lemon juice
  • 1 garlic clove, minced
  • salt, to taste


  • In a small bowl, whisk together tahini paste, water, lemon juice, minced garlic, and salt until smooth and creamy. Adjust the consistency by adding more water if needed to achieve desired thickness. Taste and adjust seasoning, adding more salt or lemon juice if desired.
  • In a large bowl, combine diced tomatoes, cucumbers, sweet pepper, mint, parsley, and radishes.
  • Add ½ to 1 cup of prepared tahini sauce, adjusting according to desired consistency.
  • Sprinkle sumac over the salad for an extra burst of flavour, if desired. Season with salt to taste.
  • Gently toss all ingredients until well combined.
  • Serve alongside grilled or roasted white fish for a delightful seafood pairing, or enjoy with rice and roasted vegetables for a satisfying vegetarian option.
Author: R Kacha

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