INGREDIENTS

INSTRUCTIONS

Soak chick peas overnight in water to which one teaspoon soda has been
added. Drain. Cover with fresh water and cook under pressure for 15
minutes. If using an open pan, several hours of cooking will be required to
soften the peas. They must mash easily between the fingers. Toss well and
hot with a dressing of olive oil, lemon juice, crushed garlic salt to
taste, BHAR and cumin . Sprinkle with chopped parsley.
Dried broad beans or lentils may be treated in the same manner.
(From Food from the Arab World Marie Karam Khayat and Margaret Clark
Keatinge, Khayat's, Beirut 1959)
Posted to JEWISH-FOOD digest V97 #004
From: Daniella De Picciotto <daniela@dialdata.com.br>
Date: Sun, 5 Jan 1997 08:47:21 -0200 (EDT)

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