Egyptian salad AKA salata baladi is one of the most famous kebab restaurants salads in Egypt. A delicious mix of crunchy vegetables, fresh herbs and unique dressing that I bet you haven't tried before.
Referred to as country salad, kebab chef's whiskey or poor people whiskey.. why? because it is served in a very unique way where you are expected to eat the vegetables and drink the dressing!
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❤️ Why You'll Love It
- An authentic recipe handed personally from a kebab chef's.
- Very easy ingredients that you can get at any nearby store.
- Great for parties and potluck as it can be prepared a head.
There is no oil in this recipe but I promise the flavors will surprise your taste buds. They refer to the water as whiskey because it really transfers you to a whole different level of salad experience. You gotta try it to know what I am talking about.
📝 Ingredients
📋 Ingredient Notes
- Tomatoes, cucumber, carrots and red onion are the basic vegetables. Some people like adding lettuce, others add bell pepper, I just kept it simple with the basics.
- Jalapeno and cayenne peppers are added for heat. Feel free to skip those if you do not like it spicy.
- If you decided to skip the jalapeno, then use green belle peppers instead.
- Fresh herbs are a must, do not use dried.
🥄 Instructions
Note: This is an overview of the instructions. The detailed instructions are in the recipe card below.
- Using a mortar and pestle crush garlic with cayenne pepper, cumin, coriander, salt, black pepper and half the jalapeño if using.
- On another plate, grate two tomatoes.
- In a large bowl combine garlic mixture and grated tomatoes.
- Pour lemon juice and vinegar and mix well.
- Add diced cucumber, tomatoes, onion, shredded carrot and the remaining jalapeño.
- Pour in water and add crushed ice, mix everything well, cover and refrigerate for 2 hours.
🍽️ To Serve
With a slotted spoon place the veggies on a serving plate then pour water into small cups and serve along the salad.
💡 Tips
- If you do not have a mortar and pestle you can crush them using a meat mallet or a wide knife over a cutting board.
- If you do not want to use jalapeño, you can use bell pepper instead.
- Adjust the heat level to your liking by manipulating the amount of cayenne pepper and jalapeño.
👩🍳 Variations
Add bell peppers, lettuce, red radish or any other favorable veggies to the mix. This is the basic, most famous combination.
🧺 Storage
Place leftover salad with its water in an airtight container and refrigerate for up to 2 days.
⌛ Make Ahead
Make the salad, cover and refrigerate for up to 8 hours ahead.
📣 Related Recipes
- This salad is usually served in kebab shops along with tender skewers of kofta kebab, shish kebab, tahini sauce and Lebanese pita bread.
- A simple, 5 minute white bean salad recipe packed full with fresh flavors and crunchy veggies.
- Here is a refreshing Mediterranean watermelon salad with arugula, feta and mint. This salad stands out at potlucks and disappears fast
- Eggplant Mutabal is a Middle Eastern eggplant dip with unique creaminess and richness.
- Zest Italian pasta salad is very easy to make especially with this homemade dressing.
- Easy to make and absolutely delicious, ready in less than 15 minutes this smoked salmon pasta is very creamy.
More Egyptian Recipes
- Here is an authentic koshari recipe with all the tips and tricks to get the best koshari on the table.
- Molokhia is a traditional Egyptian green soup full of earthy and garlicky flavors. Try the best and easiest Molokhia recipe, it is a fans favorite recipe.
- Gluten free meatballs made with fresh herbs, spices and rice flour ans also dairy and egg free. These Egyptian rice meatballs are fried then placed in flavorful tomato sauce for a delicious gluten free dinner.
- Ful medames is a traditional Egyptian dish that is made with cooked fava beans and a variety of spices and toppings. It is a staple on Egyptian breakfast or lunch.
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Egyptian Salad (Salata baldi)
Ingredients
- 3 Persian cucumber diced
- 3 roma tomatoes diced
- 2 roma tomatoes whole
- 1 carrot shredded
- 1 small red onion diced
- 2 tablespoon dill chopped
- 2 tablespoon parsley chopped
- 2 Tablespoon cilantro chopped
For the marinade/water:
- 1 large garlic clove
- 1 Jalapeno diced
- ½ teaspoon ground cumin
- ¼ teaspoon black pepper
- ½ teaspoon Cayenne pepper or to your liking
- ½ teaspoon ground coriander
- 1 ½ teaspoon salt or to your liking
- 2 Tablespoon white vinegar
- ¼ cup lemon juice
- 1 cup cold water
- ½ cup crushed ice
Instructions
- Using a mortar and pestle crush garlic with cayenne pepper, cumin, coriander, salt, black pepper and half the jalapeño if using.
- On another plate, grate two tomatoes.
- In a large bowl combine garlic mixture, grated tomatoes, lemon juice and vinegar.
- Add diced cucumber, tomatoes, onion, shredded carrot and the remaining jalapeño.
- Pour in water and add crushed ice, mix everything well, cover and refrigerate for 2 hours.
- To serve:
- With a slotted spoon place the veggies on a serving plate.
- Pour the water into small cups and serve along the salad.
Notes
- If you do not have a mortar and pestle you can crush them using a meat mallet or a wide knife over a cutting board.
- If you do not want to use jalapeño, you can use bell pepper instead.
- Adjust the heat level to your liking by manipulating the amount of cayenne pepper and jalapeño.
- Variations:
- Add bell peppers, lettuce, red radish or any other favorable veggies to the mix. This is the basic, most famous combination.
- To store:
- Place leftover salad with its water in an airtight container and refrigerate for up to 2 days.
- Make ahead:
- Make the salad, cover and refrigerate for up to 8 hours ahead.
Anna Likousis
Excellent