Shepherd’s Salad

Salata Djoban

Preparation info
  • Serves

    6 to 8

    • Difficulty


Appears in
Sephardic Flavors: Jewish Cooking of the Mediterranean

By Joyce Goldstein

Published 2000

  • About

Salata djoban is a cross between the Spanish chopped salad called pipirrana from Jaén and a classic Turkish chopped salad. In 250 recettes de cuisine juive espagnol, Méri Badi does not use any garlic, although it certainly adds a bit of liveliness. I also like to add mint to this salad along with the parsley.