Gaza Salad

Cut the tomatoes and cucumbers into small cubes

Place the green chili peppers and salt in a bowl and begin to pound them well until the peppers soften and mix with the salt.

Add the chopped cucumber and crush it just a little to release some of the liquid and blend with the flavors.

Add the dill, parsley, and green mint, and pulse until the ingredients are well combined and have a slightly coarse texture.

Add the chopped tomatoes at the end, and pulse again to combine with the previous vegetables.

Then add the tahini, lemon juice, and olive oil, and continue pounding and stirring until you have a thick salad consistency.

Serve immediately in the same bowl, eaten with a spoon or with fresh pita bread.