| 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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