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Salad in a bowl with a spoon and cups of marinade on the back.
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5 from 5 votes

Egyptian Salad (Salata baldi)

An Egyptian salad sold in kebab and falafel restaurants with a unique taste and delicious marinade. Usually served in bowls with marinade in cups on the side as you should drink the marinade while eating.
Prep Time15 mins
Chill time:2 hrs
Total Time2 hrs 15 mins
Course: Salad
Cuisine: Egyptian
Diet: Halal, Vegan, Vegetarian
Servings: 8 servings
Calories: 24kcal
Author: Amira

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.

Nutrition

Calories: 24kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 448mg | Potassium: 195mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1791IU | Vitamin C: 14mg | Calcium: 20mg | Iron: 1mg