Dill in a dish is very dill~icious

"Native Gazan cooking is distinct within Palestine: The cuisine is heavy with spicy red and green chile peppers; dill and dill seed; the use of red tahina, concentrated and rust-colored, made in small batches by toasting sesame seeds over an open flame; and seafood dishes built on sea bream, sardines, shrimp, and crabs. Even the zibdiya, the coarse clay bowls used as mortars for pestling and baking, come from the earth. If food culture begins as an expression of the relationship between people and their environment, then political exigencies are inseparable from Palestinian food. It is as simple as asking: Is there olive oil tonight?"

~ E. Alex Jung

https://www.vulture.com/article/the-gaza-kitchen-laila-el-haddad-interview.html