Tomatoes are banadoura in Arabic and tamatem in Egypt.

Ingredients

　　1 pound firm ripe tomatoes, sliced

　　1 red Italian or large mild onion or 5 scallions, chopped

　　2 tablespoons chopped parsley or cilantro

　　3 tablespoons extra-virgin olive oil

　　1 tablespoon wine vinegar or the juice of 1/2 lemon

　　Salt and pepper

　　1/2 teaspoon ground cumin (optional)

　　Put the tomatoes in a bowl with the onions and parsley or cilantro. Dress with a mixture of oil and vinegar or lemon juice with salt and pepper and cumin, if using.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf