This is the mainstay of many Egyptian meals ( or for that matter, those from North Africa or the Eastern Mediterranean as well).
It is simplicity itself with no set recipe other than each ingredient usually tomatoes, cucumbers, red onions, lots of flat leaf parsley and mint should be finely chopped – not as small as tabouleh but enough to get a variety of ingredients in each mouthful.
The olive oil dressing can be either a vinegar (usually red wine vinegar) or a lemon based mixture with cumin as an added spice.
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