| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Moroccan |
|
4 |
-6 |
INGREDIENTS
| 2 |
c |
Brown lentils |
| 2 |
|
Celery stalks; up to 3 |
| 2 |
|
Cloves garlic; (minced) |
| 2 |
tb |
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 |
ts |
Cumin |
| 1/2 |
ts |
Black pepper |
| 1 |
ts |
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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