This vegetable salad is served with barbecue, pilaf, lamb and other fatty dishes. Shakarob is believed to help break down and digest fats. Due to the abundance of onions, the appetizer may seem spicy, so it is better to take its salad varieties and complement them with sweet juicy tomatoes.
Ingredients for the salad:
large tomatoes – 2 pcs.
red onions – 2 pcs.
parsley – 1 sprig
salt, pepper – to taste
Cooking method:
Wash the tomatoes and cut them into large pieces. Try not to lose a drop of precious tomato juice!
Peel the onions and chop into thin half rings. If the onion is very “evil”, pour boiling water over it.
Chop the herbs finely and add to the vegetables.
Season with salt and pepper to taste.
Shakarob is not seasoned with oil or sauces. Tomatoes will give off juice, so the appetizer will be juicy enough, and onions, herbs and spices will give it brightness.