This is the most commonly served salad in Egypt. The types of vegetables used in making it vary depending on the time of year and availability. Be sure to dice the vegetables finely in order to achieve the proper texture.
3 radishes, finely diced
1 cucumber, finely diced
1 carrot, shredded
1 bunch flat-leaf parsley, finely chopped
1 green pepper, finely diced
1 large tomato, finely diced
¼ cup olive oil
Grated peel and juice of 3 lemons
Dash of ground cumin
Dash of chili powder
Salt to taste
Freshly ground black pepper to taste
½ teaspoon sugar, if needed
Recipe, photo, and content courtesy of Amy Riolo
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