Loubia (black-eyed pea salad)

Yield: 6 Servings

Measure Ingredient
1 pounds Black-eyed peas; soaked for 1 hour
\N \N Salt
1 \N Mild red onion; chopped OR:
2 \N Cloves garlic; minced or crushed in a press
4 tablespoons Chopped flat-leafed parsley
\N \N Black pepper
½ teaspoon Cumin; optional
5 tablespoons Extra-virgin olive oil
\N \N Juice of 1 lemon

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@...> on Aug 30, 1998, converted by MM_Buster v2.0l.

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