A salad only known in Palestinian rural areas, it is a very refreshing (though a little bit hot) salad. It can add excellent taste to almost any meal from barbecued meat to rice dishes. It can also be eaten on its own for breakfast, lunch or dinner. Its name means "sour" in rural colloquial, and it is a good way of making use of soured yogurt.
- 500 gms. Of yogurt (preferably sour regular Palestinian yogurt
- One hot green pepper
- One lemon
- One Tomatoe
- Salt to taste
- Cut the hot green pepper, tomatoes, and the lemon into medium size pieces and add them to the yogurt.
- Add salt and olive oil to taste.
- The salad tastes better if left overnight in the fridge.
- The longer you leave it, the better the taste.
- You can always add more pepper, lemon, or tomatoes, or all three when you've eaten them all and a quantity of yogurt still remains.
P.s. In time, you will develop a more accurate measure of the amount of ingredients which suit your taste buds.