Salata Khadra Mafruma (Basic Minced Green Salad) Recipe


Nutrition

Cal/Serving: 111
Daily Value: 6%
Servings: 6

Vegan, Vegetarian, Paleo, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat6g9%
Saturated1g4%
Trans0g0%
Carbs16g5%
Fiber4g16%
Sugars7g0%
Protein3g7%
Sodium311mg13%
Calcium84mg8%
Magnesium55mg14%
Potassium628mg18%
Iron3mg14%
Zinc1mg6%
Vitamin A1719IU34%
Vitamin C48mg80%
Thiamin (B1)0mg6%
Riboflavin (B2)0mg6%
Niacin (B3)1mg4%
Vitamin B60mg11%
Folic Acid (B9)52µg13%
Vitamin E1mg6%
Vitamin K148µg185%
Fatty acids, total monounsaturated4g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

“Cheesy” Kale Chips
Instead of grabbing a bag of potato chips, make a batch of healthy kale chips from Paulding &...
Mongolian Skirt Steak
Executive Chef Kevin Long (from the kitchens of Red Lantern Restaurant and Lounge in Boston’s...
Carrot Muffins Recipe
A healthy take on carrot cake. Utilize Greek yogurt and canola oil to produce moist, flavorful...

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.

3.714285
Ratings14

INGREDIENTS

  • 3 firm tomatoes
  • 4 mini Middle Eastern cucumbers (1/2 peeled hothouse cucumber or other seedless variety may be substituted)
  • 1/2 bunch green onions, rough stems removed
  • 1 yellow or orange bell pepper, seeds and veins removed
  • 1 cup finely minced red cabbage
  • 5 red radishes, trimmed of roots
  • 1/2 cup packed fresh mint, stems removed
  • 1/2 cup packed parsley, thick stems removed
  • 3 green chile peppers, seeds and veins removed
  • Rind of 1 lemon, finely chopped or zested
  • 1 clove garlic, mashed well in a mortar and pestle with 1/4 teaspoon of salt
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly cracked black pepper
  • 2 tablespoons high-quality extra-virgin olive oil
  • Juice from 2 lemons

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).

Recipe Details

This recipe was adapted from The Gaza Kitchen Cookbook (Just World Books). 

Servings: 6

Be a Part of the Conversation

Have something to say?
Add a comment (or see what others think).


Post a comment

Add a Comment

Upload a picture of yourself no larger than 3MB, please see Terms for details
CAPTCHA
Please answer this Captcha to prove you are human
Image CAPTCHA
Enter the characters shown in the image.
CAPTCHA
Please answer this Captcha to prove you are human