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Epicurious

Tamatem bel Bassal

Tomatoes are banadoura in Arabic and tamatem in Egypt.

Recipe information

  • Yield

    serves 4

Ingredients

1 pound firm ripe tomatoes, sliced
1 red Italian or large mild onion or 5 scallions, chopped
2 tablespoons chopped parsley or cilantro
3 tablespoons extra-virgin olive oil
1 tablespoon wine vinegar or the juice of 1/2 lemon
Salt and pepper
1/2 teaspoon ground cumin (optional)

Preparation

  1. Put the tomatoes in a bowl with the onions and parsley or cilantro. Dress with a mixture of oil and vinegar or lemon juice with salt and pepper and cumin, if using.

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.
TagsSaladMiddle EasternEgyptianNorth AfricanAfricanTomatoVegetableOnionRoot VegetableScallionRed OnionParsleyHerbs & SpicesCilantroLemonCitrusFruitSideStarterLunchDinnerDairy FreeGluten FreeVegetarianVeganNut FreeQuickEasyNo-CookCookbooks
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