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4–6
Easy
By Laila El-Haddad and Maggie Schmitt
Published 2021
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.
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