Name: Minced Green Salad (Salata Khadra Mafrooma)
Yield: Serves 4–6
Cuisine: Palestine
Ingredients: 1 bunch fresh mint, leaves picked; ¼ teaspoon fresh black pepper; Juice of 2 lemons; 3 firm, flavorful tomatoes; 4 Middle Eastern cucumbers, or 1 English cucumber, peeled; 3 green chile peppers (to taste), seeds removed; ½ teaspoon salt; 3 tablespoons extra virgin olive oil; ¼ small head red cabbage; 1 bunch green onions; 1 garlic clove; Rind of one lemon, finely chopped; 1 bunch fresh parsley, thick stems removed; 1 yellow bell pepper; 1 orange bell pepper

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

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.

Ingredients

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

Method

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