This side salad is seen throughout Cairo in the local restaurants and on some carts. It differs from other salads because each tomato is sliced, but not the whole way through, so the tomato slices are still attached at the bottom. The slits provide little pockets in which to stuff the walnuts and the potent baladi dressing. The end result is an artistic-looking stuffed tomato that can serve as a side to any meal.
- 6 tomatoes
- 3 tablespoons white vinegar
- 2 tablespoons lemon juice
- 2 tablespoons chopped fresh coriander
- 2 tablespoons sliced spring onions
- 1 tablespoon crushed garlic
- 1 tablespoon finely chopped chili
- 1 tablespoon chopped fresh dill
- 2 teaspoons chili powder
- 1 teaspoon allspice
- 20 grams walnuts, chopped, plus some for garnish
For the salad
Cut a thin slice off the underside of each tomato so that they will stand upright. Slice each tomato vertically, but do not slice all the way through to the bottom of the tomato. You need the tomato to stay intact but with the slices fanning out.
Mix all the dressing ingredients together with 1/2 cup water and season to taste with salt.
Fill the tomatoes with the dressing and garnish with the extra walnuts.