| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Jewish | High, Holidays, Z- | 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 | T | Chopped flat-leafed parsley |
| Black pepper | ||
| 1/2 | t | Cumin, optional |
| 5 | T | Extra-virgin olive oil |
| Juice of 1 lemon | ||
| 1996 | N: 0-394-53258-9 |
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 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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