Cucumber relish

Shlada L’filfil

Preparation info

  • Serves


    • Difficulty


Appears in

The Cooking of the Middle East

The Cooking of the Middle East

By Claudia Roden

Published 1991

  • About

I call this refreshing salad a relish because it is peppery and the ingredients are chopped small. There is a strong Spanish influence on the cooking of Tetouan in Morocco where it comes from. Chop the tomatoes by hand and the rest in a food processor, being careful not to turn everything into a mush.


  • 1 large cucumber, chopped finely
  • ½ Spanish onion, chopped finely
  • 2 chillies, chopped finely


Mix the cucumber, onion and chillies in a colander and sprinkle with salt. Leave to drain for 30 minutes. Rinse if necessary.

Mix together the olive oil and vinegar and pour over the cucumber mixture. Stir in the tomatoes. Serve with bread or as an accompaniment to grilled foods.