Gebna Domiati Salad

Method

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1. Taste the cheese first. If it is very salty, soak it in cold water for 20 minutes and drain.

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2. Cut it into 2 cm cubes rather than crumbling it.

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3. Combine the tomato, cucumber, pepper and rinsed onion in a bowl.

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4. Whisk the oil, lemon, dried mint and black pepper. Add salt only if the cheese was mild.

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5. Add the cheese cubes to the vegetables and pour the dressing over.

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6. Turn everything over once, gently, so the cubes stay whole.

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7. Scatter with parsley and serve immediately with bread.

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Chef’s Tips

• Taste the cheese before you season anything.
• Cubes, not crumbles — they hold up.
• Turn it once. Repeated tossing breaks the cheese down.

Common Substitutions & Variations

• Fresh herbs work in place of the dried mint at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

Pairing Suggestions

• Aish baladi
• Ful medames
• Sweet tea

Storage & Reheating

Best within the hour. The cheese and vegetables can be prepared separately a day ahead.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.