| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Lebanese |
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Fresh green beans, ends trimmed |
| 1/2 |
c |
Minced red onion |
| 2 |
tb |
Finely chopped parsley |
| 2 |
|
Cloves garlic, minced |
| 2 |
tb |
Fresh lemon juice |
| 2 |
ts |
Olive oil |
|
|
Salt and pepper to taste |
INSTRUCTIONS
These recipes come out of the March Veggie Life magazine. According to the
author(Stephanie Gold) Queen Esther " kept kosher while living in the
palace by eating a plant-based diet, particularly lots of legumes." This
may be the reason why my dad use to eat Hais Arbus during Purim. It is
chickpeas heated, drained and then salt and peppered. We ate it by the
handfuls. Here are the recipes, hope you enjoy them.
Cut beans into desired lengths or leave whole. Steam for 5 minutes, or
until tender. Drain well and put into a large bowl. Add remaining
ingredients and toss well to combine. Chill at least 2 hours before
serving. Makes 6 servings. Posted to JEWISH-FOOD digest V97 #088 by
jstiler@webtv.net (Joyce Stiler) on Mar 16, 1997
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