Bakdoonsiyyeh 
(Palestinian parsley salad with tahini dressing)

Leaves of parsley
Image by cookbookman17

Need ideas for using up all that parsley in your refrigerator’s crisper? Try bakdoonsiyyeh (يقدونسية), a bright, flavorful salad packed with nutrition. Bakdoonsiyyeh is great served as a salad accompaniment to grilled or fried fish. Also spelled bakdunsieh.

Bakdoonsiyyeh

Bakdoonsiyyeh

Course: SaladsCuisine: Palestine
Makes

4

servings

Need ideas for using up all that parsley in your refrigerator’s crisper? Try bakdoonsiyyeh, a bright, flavorful salad packed with nutrition.

Ingredients

  • Italian parsley, stems removed, chopped — 2 bunches

  • Tahini — 3/4 cup

  • Lemon juice — 1/4 cup

  • Salt — to taste

  • Water — as needed

Directions

  • Whisk together the tahini, lemon juice and salt in a mixing bowl until smooth. Add a tablespoon or two of water as needed to make a thick dressing. Adjust seasoning to taste.
  • Add the chopped parsley and toss to coat the leaves. Serve immediately.

Bakdoonsiyyeh Notes and Variations

  • Stir a clove or two of minced garlic into the dressing.

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