| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Moroccan |
|
4 |
-6 |
INGREDIENTS
| 2 |
c |
Brown lentils |
| 2 |
|
Celery stalks, up to 3 |
| 2 |
|
Cloves garlic, minced |
| 2 |
T |
Chopped corriander leaves |
|
|
I didn't have any so I |
|
|
left it out |
| 1/2 |
c |
Vinegar or lemon juice |
| 1/2 |
c |
Olive oil |
| 1/3 |
t |
Cumin |
| 1/2 |
t |
Black pepper |
| 1 |
t |
Salt |
INSTRUCTIONS
A while ago, one of the themes was Shepardi Cooking. This recipe comes
from a Hebrew cookbook called "Moroccan Cooking" By Rivka Levy-Mellul.
I made this salad for shabbat and it certainly is different. It tastes
better 1 day after you make it. Cook the lentils in water with salt
until soft. Drain. Chop up the celery and corriander leaves. Mix the
lentils with the garlic, vinegar, oil, black pepper and cumin. Mix
together gently so not to mash the lentils. Posted to JEWISH-FOOD
digest by "Kosher European Food" <kef_a@inter.net.il> on Nov 27, 1998,
converted by MM_Buster v2.0l.
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