Salata Baladi

What we know so far

Salata baladi, "country salad", is on nearly every Egyptian table: tomato, cucumber and onion diced small with parsley, dressed with lemon juice, a little vinegar, olive oil, salt and cumin, and left to sit so the vegetables give up their juice. In kebab and koshari restaurants the salad comes with a cup of that juice on the side, nicknamed "whiskey", to be drunk between mouthfuls of grilled meat. Restaurant versions add carrot, green chilli, garlic, dill and coriander; home versions are three vegetables and a lemon.

The draft was written from 2 published sources and holds 10 ingredients and 4 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting