Arabic Salad 2 cups finely chopped tomatoes 2 cups finely chopped cucumbers 2 cups finely chopped onion 1/2 cup finely chopped parsley 6 tablespoons fresh lemon juice 1/4 cup olive oil 1/2 teaspoon salt 1/2 teaspoon pepper 2 teaspoons zhoug 3/4 cup chopped fresh mint 1 toasted pita torn into pieces Combine the ingredients together well and serve chilled. Note: Mint grows wild throughout Israel and the Middle East, and is used to decorate, as well as to enhance the taste and scent of foods. It will be found in many salads as well as in stuffed lamb and spiced tea. Serves 6 to 8 From "The Yemenite Cookbook" by Zion Levi & Hani Agabria middle eastern recipe index christina m k al-sudairy buy the book!