Food has a way of transcending time, recipes handed down from generation to generation so that we can taste our family’s history. It brings people together, to talk, to bond, to share with one another our stories. It’s a way that we show each other love through nourishment. For me, it was a given that I would share with you the food of Palestine as I took this blog into a new direction.
The first thing I want to share with you is the standard Arab Salad. There are countless ways to make it, but it’s incredibly simple and wonderfully delicious.
The first time I ate this salad was at my friend Leila’s house in Hebron. She’d invited the entire CPT delegation and team to her home for dinner, and there was a virtual MOUNTAIN of food. This is the thing I kept coming back for more of, and certainly the reason why I got over my dislike of tomatoes. While this isn’t her exact recipe, I’m hoping that it’s close (save for the portion size!).
. 4 small cucumbers or 1 large cucumber – seeded and diced
. 2 large tomatoes or 4 vine tomatoes – diced
. 2 green chiles – seeded and chopped finely
. 7 green onions – chopped finely
. 1 1/2 cups parsley – chopped finely
. 3/4 cup mint leaves – shredded finely
. 1 garlic clove – crushed
. 2 lemons – finely grate the zest, and then squeeze the juice to get about 3 tablespoons
. 3 tablespoons of olive oil (I’d recommend fair trade olive oil from Palestine, but if you can’t find that then go for extra virgin)
. 1 1/4 teaspoon salt and pepper to taste.
Combine all of this in a bowl, and mix together – preferably by hand to ensure that it’s combined well. This is supposed to be sharp tasting, so if it’s not where you want it to be just add a little bit more lemon juice to taste.
If any of you make this, please comment below with your photos and your impressions!
Edit: Many thanks to my friend Shereen for correcting my Arabic spelling! ❤