Arabian Green Herb Salad

Preparation info
  • Serves


    • Difficulty


Appears in
Hot and Spicy

By Marlena Spieler

Published 1985

  • About

The first time I tasted this thick, deep-green-flecked purée was in a café in the Old City of Jerusalem. It was with surprise and delight that I realized this mysteriously green and delicious mixture was mostly parsley. Parsley is eaten as a salad, with or without other herbs, throughout much of the Middle East. I’ve eaten tabouli that had so much parsley in it that the cracked wheat was incidental, and I’ve had vegetables - potatoes, onions, carrots, etc - awash in a tangy, spicy, parsley-