It was in Doha, Qatar’s capital city, while enjoying a buffet dinner that a Lebanese chef suggested we try this salad that had been made under his watchful eye. Never in my life had I been so happy to take someone’s advice! Versions of this salad from the Greater Syria region are now found in all the Arab Gulf countries. This dish can be served as a side salad or as a dip. It goes especially well with all types of Falafel and complements any type of barbecued meat. Personally, I find it to be, probably due to its tahini dressing, a fine salad served with fried fish.
SERVES: 4 to 6
PREP TIME: 30 minutes
INGREDIENTS:
- 2 tomatoes, diced into 1/4-in (6-mm) cubes
- 1 cucumber, about 6 to 8 in/15 to 20 cm long, diced into 1/4-in (6-mm) cubes
- 1/2 cup (50 g) finely chopped green onions (scallions)
- 2 tablespoons finely chopped fresh coriander leaves (cilantro)
- 2 cloves garlic, crushed to a paste
- 4 tablespoons freshly squeezed lemon juice
- 4 tablespoons tahini (sesame paste)
- 3 tablespoons water
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground cumin
- Generous pinch of ground cardamom
- Generous pinch of ground red pepper(cayenne)
INSTRUCTIONS:
- Place the tomato, cucumber, chopped green onion and coriander leaves in a salad bowl.
- Place the remaining ingredients in a blender, then blend for 1 minute. Pour over the vegetables and toss to combine.
- Serve this salad as a side dish or as a sandwich filler along with Spicy Falafel Patties. (If Falafel patties are
served in Pita Bread pockets, as sandwiches, place two heaping table spoons of this salad in each sandwich.
