This dip is traditionally served alongside Jachnun, but it is also delicious alongside hummus and tahini with pita.
- Prep Time
- 2 ripe tomatoes
- 2 teaspoons fresh lemon juice (optional)
- 1 teaspoon extra virgin olive oil
- Kosher salt
- Freshly cracked black pepper
- Using a box grater, grate tomatoes into a small mixing bowl.
- Stir in lemon juice and evoo and season with salt and pepper.
- Store in the refrigerator. Serve with jachnun.