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Epicurious

Michoteta

This strong-tasting Egyptian salad made with feta cheese is good with ful medames (page 328).

Recipe information

  • Yield

    serves 6

Ingredients

1/2 pound feta cheese
Juice of 1 lemon
2 tablespoons olive oil
1 red Italian or large mild onion, finely chopped
1/2 large cucumber, peeled and diced
White pepper

Preparation

  1. Crumble the cheese with a tablespoon of water, using a fork, and work in the lemon juice and olive oil. Mix in the onion and cucumber, and add pepper.

Cover of Claudia Roden's The New Book of Middle Easter Food, featuring a blue filigree bowl filled with Meyer lemons and sprigs of mint.
Reprinted with permission from The New Book of Middle Eastern Food, copyright © 2000 by Claudia Roden, published by Knopf. Buy the full book on Amazon or Bookshop.
TagsSaladEgyptianNorth AfricanAfricanFetaCheeseDairyOnionRoot VegetableVegetableSideLunchDinnerNut FreeGluten FreeVegetarianEasyQuick5 Ingredients or FewerRamadanCookbooks
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