Name: Loubia (Black-Eyed Pea Salad)
Ingredients: 1 lb Black-eyed peas; soaked for 1 hour; Salt; 1 Mild red onion; chopped OR:; 2 Cloves garlic; minced or crushed in a press; 4 tb Chopped flat-leafed parsley; Black pepper; 1/2 ts Cumin; optional; 5 tb Extra-virgin olive oil; Juice of 1 lemon

CATEGORY	CUISINE	TAG	YIELD
	Jewish	Z-, High, Holidays	6	Servings

INGREDIENTS

1	lb	Black-eyed peas; soaked for 1 hour
		Salt
1		Mild red onion; chopped OR:
2		Cloves garlic; minced or crushed in a press
4	tb	Chopped flat-leafed parsley
		Black pepper
1/2	ts	Cumin; optional
5	tb	Extra-virgin olive oil
		Juice of 1 lemon

INSTRUCTIONS

Boil the drained peas for about 20 minutes, or until tender, adding the
salt towards the end. Drain, then add the rest of the ingredients and mix
well.
Serves 6 to 8.
VARIATION: a similar salad is made using brown or green lentils.
NOTE: This salad is often served in Egypt at Rosh Hashanah as a symbol of
new life.
The Book of Jewish Food- An Odyssey From Samarkand to New York by Claudia
Roden A Borzoi Book, published by Alfred A. Knopf, Inc. NY 1996 ISBN:
0-394-53258-9
Recipe by: The Book Of Jewish Food by Claudia Roden p. 263
Posted to JEWISH-FOOD digest by Linda Shapiro <lss@coconet.com> on Aug 30,
1998, converted by MM_Buster v2.0l.

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