Everyday Palestinian salad from Zaitoun: Recipes and Stories from the Palestinian Kitchen (page 81) by Yasmin Khan

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Brown rice and lentil pilaf with crispy fried onions (Mujaddara); Tray-baked lamb kibbeh (Kibbeh bil saneeyeh)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jfrobertson87 on April 09, 2026

    Very crunchy, refreshing salad served alongside lentils and rice.

  • Stephenn31 on January 20, 2025

    Classic. I added a bit of vinegar to make it punchier.

  • imaluckyducky on November 09, 2019

    A very satisfying version. Must eat it all in one meal - this does not keep well.

  • mharriman on September 16, 2019

    A tasty, crunchy salad. I had many similar salads like this while in Israel and the West Bank but this one tastes more like Tabbouleh than the ones I had in Palestine.

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