Zibdiyeh Ghazzawiya (Gaza Claypot Spicy Tomato, Dill, Garlic & Tahini Baked Shrimp) – Authentic Palestine Recipe
From the Mediterranean coast of Gaza: shrimp baked in a terracotta zibdiyeh pot with dill, garlic, and spicy tomatoes.
- Country of Origin
- 🇵🇸 Palestine (Middle East, Asia)
- Dietary Profile
- pescatarian
- Prep Time
- 20 min
- Cook Time
- 30 min
- Difficulty
- Medium
- Signature Staples
- Plump Mediterranean shrimp, Crushed plum tomatoes and bell peppers, Toasted pine nuts and crusty bread, Fresh dill, Green chili
Ingredients for Zibdiyeh Ghazzawiya (Gaza Claypot Spicy Tomato, Dill, Garlic & Tahini Baked Shrimp) (4 Servings)
- 1.25 lbs (or 2.5 cups) plump Mediterranean shrimp, prepped into bite-sized pieces
- 1.5 cups crushed plum tomatoes and bell peppers, washed and trimmed
- 1 cup toasted pine nuts and crusty bread
- 1 medium onion and 3 cloves garlic, finely minced with fresh dill
- 1.5 tbsp traditional Palestine seasoning (green chili, 6 cloves garlic, cumin, sesame tahini drizzle)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Preheat oven to 390°F (200°C) and lightly oil an ovenproof skillet or baking dish.
- In a skillet over medium heat, sauté onion, garlic, fresh dill, and green chili, 6 cloves garlic, cumin, sesame tahini drizzle for 3 minutes until fragrant.
- Combine plump Mediterranean shrimp and crushed plum tomatoes and bell peppers with the sautéed aromatics and layer evenly into the baking dish.
- Top with toasted pine nuts and crusty bread and bake uncovered for 25–30 minutes until bubbling and golden brown on top.
- Let rest 5 minutes before serving warm at the table.