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5 from 1 vote
Prep Time 30 mins
Cook Time 0 mins
Course Salad


  • 8 tbsp Dill Seed (whole)
  • 2 Green bell peppers chopped
  • 6 green onion chopped
  • 1 yellow onion chopped
  • 6 persian cucumbers (or 3 pickle cucumbers)
  • 4 roma tomatoes medium
  • 1/2 tsp garlic powder
  • 1 cup lemon juice (about 4 fresh squeezed lemons)
  • 7 cloves garlic
  • 1 jalepeno pepper
  • 1ΒΌ tsp sea salt
  • 3/4 cup extra virgin olive oil
  • 1/4 cup whole parsley leaves for garnish
  • 1 tbsp red pepper flakes
  • red pepper paste (optional to taste)
  • 1/2 cup crumbled feta cheese


The Dressing:

  • With a mortar and pestle, grind 4 tbsp of dill seed until fully ground, add 1 tbsp of red pepper flakes and continue to grind until mixed. Add 7 cloves of fresh garlic, sea salt, chopped jalepeno pepper (remove seeds) and continue to grind until fully incorporated and ground to small bits.
  • In a separate bowl, emulsify olive oil and lemon juice (with immersion blender or speedy whisk), then whisk in the spice mixture from the mortar and pestle until fully mixed.

The Salad:

  • Chop green peppers, yellow onion, tomatoes, and cucumber to similar sizes. Finely chop green onion (discard 1/8 from top and 1/8 from bottom). Combine all chopped veggies in a bowl.
  • To the bowl of veggies, add garlic powder and 4 tbsp of whole dill seed. Mix.
  • Add the dressing to the salad and mix thoroughly.
  • Mix feta cheese in lightly.
  • Garnish with parsley before serving.


*If you would prefer a spicier enjarada, add some red pepper paste.
* For Jido's version remove feta cheese and yellow onion.
*For Tata's version remove cucumber.