Bukharan Salad Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
6: Cucumbers,
6: Tomatoes,
6: Scallions,
3 Sprigs: Cilantro,
Juice Of 1 Large Lemon,
Vegetable Oil To Taste, * See Note
Salt and pepper to taste,
Directions:
This is a version of Israeli salad - *I use olive oil and I add some minced
garlic
Trim the scallions, discarding the green tips. Peel the cucumbers. Chop the
tomatoes, cucumbers and scallions as small as possible. Mince the cilantro
and stir into the veggies. Add the lemon juice, 2-5 tbsp of oil (according
to taste), salt and pepper. Stir well and chill.
Recipe by: Jewish Cooking in America
Posted to JEWISH-FOOD digest by Sheryl Donner on
Dec 02, 1998, converted by MM_Buster v2.0l.
Source from luhu.jp
garlic
Trim the scallions, discarding the green tips. Peel the cucumbers. Chop the
tomatoes, cucumbers and scallions as small as possible. Mince the cilantro
and stir into the veggies. Add the lemon juice, 2-5 tbsp of oil (according
to taste), salt and pepper. Stir well and chill.
Recipe by: Jewish Cooking in America
Posted to JEWISH-FOOD digest by Sheryl Donner
Dec 02, 1998, converted by MM_Buster v2.0l.
Source from luhu.jp