Loubia (Black-Eyed Pea Salad)

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Title: Loubia (Black-Eyed Pea Salad)
Yield: 6 Servings
Categories: High, Holidays


1 lb Black-eyed peas; soaked for
-1 hour
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

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

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:

Recipe by: The Book Of Jewish Food by Claudia Roden p. 263

Posted to JEWISH-FOOD digest by Linda Shapiro on Aug 30,
1998, converted by MM_Buster v2.0l.