INGREDIENTS

INSTRUCTIONS

1998    
peel lengthwise leaving 1" strips of peel intact  Clean and prepare
vegetables for frying. Cauliflower should be left in  small florets.
Cut zucchini and eggplant in '/2" rounds and potato in  '/4 " rounds.
Soak eggplant in salt water for about 15 minutes and  drain well before
frying. Fry potatoes in hot oil until tender and  golden brown. Remove
from frying pan and drain. Continue frying the  rest of the vegetables
until tender and golden brown. Slice tomatoes  and fry just before
serving. This may be served hot or cold as  desired. Arrange vegetables
in rows on platter and garnish with  sprigs of fresh mint. Salt entire
platter just before serving.  This is often served for summer meals or
during Lenten season. This is  especially good accompanied with
yogurt-cucumber salad and Arabic  bread.  Recipe by: Lebanese Cuisine,
Madelain Farah  Posted to MC-Recipe Digest by shade
<liveoak@polaris.net> on Feb 25,

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