Loubia (black-eyed Pea Salad) Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Black-eyed peas, soaked for 1 hour
Salt,
1: Mild red onion, chopped OR:
2 Cloves: garlic, minced or crushed in a press
4 tbsp: Chopped flat-leafed parsley,
Black pepper,
1/2 tsp: Cumin, optional
5 tbsp: Extra-virgin olive oil,
Juice of 1 lemon,
Directions:
Boil the drained peas for about 20 minutes, or until tender, adding the
salt towards the end. Drain, then add the rest of the ingredients and mix
well.
Serves 6 to 8.
VARIATION: a similar salad is made using brown or green lentils.
NOTE: This salad is often served in Egypt at Rosh Hashanah as a symbol of
new life.
The Book of Jewish Food- An Odyssey From Samarkand to New York by Claudia
Roden A Borzoi Book, published by Alfred A. Knopf, Inc. NY 1996 ISBN:
0-394-53258-9
Recipe by: The Book Of Jewish Food by Claudia Roden p. 263
Posted to JEWISH-FOOD digest by Linda Shapiro on Aug 30,
1998, converted by MM_Buster v2.0l.
Source from luhu.jp
salt towards the end. Drain, then add the rest of the ingredients and mix
well.
Serves 6 to 8.
VARIATION: a similar salad is made using brown or green lentils.
NOTE: This salad is often served in Egypt at Rosh Hashanah as a symbol of
new life.
The Book of Jewish Food- An Odyssey From Samarkand to New York by Claudia
Roden A Borzoi Book, published by Alfred A. Knopf, Inc. NY 1996 ISBN:
0-394-53258-9
Recipe by: The Book Of Jewish Food by Claudia Roden p. 263
Posted to JEWISH-FOOD digest by Linda Shapiro
1998, converted by MM_Buster v2.0l.
Source from luhu.jp