Ingredients

　　If possible, use the very large, elongated type of radish, which can be white, violet, red, or black, and which is also called mouli. Slice the radishes very thinly or grate them coarsely and dress with a lemon-and-olive-oil dressing. A few drops of orange-blossom water will give it a delicate perfume. Garnish with plenty of finely chopped flat-leaf parsley.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf