SALATAT BATATA WA JIBAN (POTATO AND CHEESE SALAD)

The red-hot embers barely kept us warm as we huddled around a Tunisian
earthenware kanoun (a small stove) on a cold January day. Nevertheless we
were not thinking of the cold. The aroma coming from the kitchen was
arousing our hunger as we waited for our lunch. Soon we were relishing a
tasty vegetarian meal, which we had requested from our host the previous
evening.
Among the half dozen dishes was this salad, common to many Mediterranean
countries.

8 medium potatoes, boiled and peeled
1½ cups crumbled feta cheese
4 hard-boiled eggs, chopped
4 tablespoons finely chopped fresh cilantro
2 cloves garlic, crushed
4 tablespoons lemon juice
5 tablespoons olive oil
salt to taste
pepper to taste
¼ cup pitted green olives, sliced in half

Cut potatoes into ¾-inch cubes and place in a salad bowl. Add remaining
ingredients, except olives and toss gently. garnish with olives, and serve
immediately.

Serves 8.

country : Tunisia
course : salad

source : Classic Vegetarian Cooking from the Middle East & North Africa /
Habeeb Salloum