Chop into bite-sized pieces: 3 firm tomatoes (I removed the juicy insides), 4 Persian cucumbers (or 2/3 large English cucumber), 1 yellow or orange bell pepper, 1 cup red cabbage, and 2-3 jalapeño peppers (I used 2, cut them in vertical halves and into ¼ inch half-moons). Combine all of those vegetables in a large mixing bowl and add ½ cup each minced fresh spearmint and Italian parsley. Separately, mash 1 clove garlic with a dash of salt in a mortar and pestle, then add zest from one lemon. Fold the lemon zest mixture to the mixing bowl, and season the salad with ½ tsp salt and ¼ tsp black pepper. Drizzle the juice of 2 lemons and 2 Tbsp olive oil, then serve; alternatively, serve with the lemon juice and olive oil on the side so that guests can add dressing to taste. Recipe from The Gaza Kitchen by Laila El-Haddad and Maggie Schmidt, available on Amazon: The Gaza Kitchen: A Palestinian Culinary Journey https://www.amazon.com/dp/1935982230/ref=cm_sw_r_cp_awd_UmLjxbD2FAAEH
(Feb. 2016)
Cooking Adventures 