| 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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“Though our feelings come and go, God’s love for us does not. #C.S. Lewis”