| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Salads, Yemani |
6 |
Servings |
INGREDIENTS
| 6 |
md |
Tomatoes (firm) |
| 1/2 |
c |
Chopped coriander leaves |
| 1 |
sm |
Hot chili; -OR- Freshly ground black pepper |
| 1/2 |
|
Lemon; juiced |
|
|
Salt |
| 1/4 |
c |
Olive oil |
INSTRUCTIONS
Peel tomatoes by placing in a bowl and pouring boiling water over them.
Pour off water after 10 seconds and peel off skins.
Slice tomatoes into a bowl and sprinkle with chopped coriander. If using
chili, cut off stalk, slit open and remove seeds. Take care that you do not
put fingers near eyes or mouth. Chop chili finely. Otherwise use plenty of
black pepper.
Combine chopped chili or pepper with lemon juice and about 1 teaspoon salt.
Beat in 1/4 cup olive oil. Pour over tomatoes and leave for 15 minutes
before serving.
Source: The Complete Middle East Cookbook by Tess Mallos Typed for you by
Karen Mintzias
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
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