Salata Khadra Mafruma (Basic Minced Green Salad)

Salata Khadra Mafruma (Basic Minced Green Salad)
Staff Writer

Laila El-Haddad and Maggie Schmitt

This bright and spicy twist on the basic Arabic salad of minced tomatoes, cucumbers, and onions gets its color from red cabbage and orange bell peppers, both of which grow in abundance in Gaza. Middle Eastern cucumbers are sometimes labelled as "Persian" or "Japanese," but any burpless variety will do. In Gaza, the dedication of the cook is revealed by how finely she chops her salad.

Directions

Finely mince all of the vegetables into roughly equal-size bits and toss in a bowl. Add the mashed garlic and lemon rind or zest. Just before serving,  season with salt and pepper. Drizzle with olive oil and lemon juice. Toss to combine. Adjust dressing to taste: salad should not be soggy. Serve with rice-based main dishes such as maqluba or qidra, or with stews (tabikh).

Nutrition

Calories per serving:

88 kcal

Daily value:

4%

Servings:

6
  • Carbohydrate, by difference 6 g
  • Protein 8 g
  • Total lipid (fat) 4 g
  • Vitamin A, IU 14 IU
  • Vitamin A, RAE 1 µg
  • Vitamin C, total ascorbic acid 12 mg
  • Vitamin D 3 IU
  • Vitamin K (phylloquinone) 16 µg
  • Ash 1 g
  • Aspartic acid 1 g
  • Betaine 1 mg
  • Calcium, Ca 20 mg
  • Carotene, beta 7 µg
  • Cholesterol 31 mg
  • Choline, total 17 mg
  • Cyanidin 13 mg
  • Fatty acids, total monounsaturated 1 g
  • Fatty acids, total polyunsaturated 1 g
  • Fatty acids, total saturated 1 g
  • Fiber, total dietary 1 g
  • Folate, DFE 8 µg
  • Folate, food 8 µg
  • Folate, total 8 µg
  • Glutamic acid 2 g
  • Leucine 1 g
  • Lutein + zeaxanthin 8 µg
  • Lysine 1 g
  • Magnesium, Mg 15 mg
  • Niacin 3 mg
  • Phosphorus, P 89 mg
  • Potassium, K 201 mg
  • Retinol 3 µg
  • Selenium, Se 11 µg
  • Sodium, Na 157 mg
  • Sugars, total 1 g
  • Water 53 g
  • Zinc, Zn 1 mg
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