Salatet malfoof (cabbage salad)

Yield: 4 servings

Measure Ingredient
½ teaspoon Garlic; finely chopped
½ teaspoon Salt
¼ cup Lemon juice, fresh
¼ cup Olive oil
2 cups White cabbage; coarsely
\N \N ;shredded
2 tablespoons Mint, fresh; finely cut or
\N \N ;1 tb of dried mint
¼ cup Pomegranate seeds; (optional

In a small bowl, mash the garlic and salt to a smooth paste with a pestle or the back of a spoon. Add the lemon juice. Then, with a whisk or large spoon, beat in the olive oil, 1 tablespoon at a time.

Continue beating until the mixture is smooth.

Place the cabbage in a salad bowl, and pour the garlic dressing over it. Toss lightly with a spoon until the cabbage is evenly coated. Sprinkle the top with mint and with pomegranate seeds (if used) and serve at once.

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Source: Time Life Series: Middle Eastern Cooking "circa '69" MMed by: earl.cravens@...

Submitted By EARL CRAVENS On 01-06-95 (2058)

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