Minced Green Salad

Salata Khadra Mafrooma


Preparation info

  • Serves


    • Difficulty


Appears in

The Gaza Kitchen: A Palestinian Culinary Journey

The Gaza Kitchen

By Laila El-Haddad and Maggie Schmitt

Published 2021

  • About

This bright and spicy salad is often served alongside maqlooba or other similar rice dishes. The dedication of the cook is revealed by how finely she chops her vegetables.


  • 3 firm, flavorful tomatoes
  • 4 Middle Eastern cucumbers, or 1 English cucumber, peeled


Finely chop the tomatoes, cucumbers, onions, peppers, and cabbage into equally sized small bits. Toss them together in a bowl. Wash and towel-dry the herbs well, chop to a medium-coarse consistency, and add them to the mix.

Mash the garlic to a paste with a ¼ teaspoon of the salt using a mort