V0: described, not machine-verified
Egyptian Chopped Salad (Salata Baladi)
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Ingredients
- Tomatoesas available
- Onion1
- Cucumbersas available
- Sweet Green Peppersas available
- Parsley Leavesa handful
- Red Radishesa few
- Lettuce Heart1
- picklesa few
- Garlic Clove1
- Lemon juicefor soaking the onion
- Salad Dressing (oil, Lemon, Vinegar, Salt And Pepper)to taste
Allergens (inferred from ingredient names): -
Nutrition per serving (modelled estimate, not measured): kcal 80, protein 2, fat 4, carbs 10, fiber 3, sugar 4
Original steps
The steps are not published here: this collection's rights are not yet confirmed in writing, so only structured facts appear (RFC-0009). Read the steps on the original page. Original page on fifi.cooking
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: Egyptian Cooking and Other Middle Eastern Recipes — Samia Abdennour (AUC Press). From the book Egyptian Cooking and Other Middle Eastern Recipes; structured facts and rewritten steps; book rights not cleared