(Black-Eyed Pea Salad)|
Loubia (Black-Eyed Pea Salad)
1 lb Black-eyed peas; soaked for
1 Mild red onion; chopped OR:
2 Cloves garlic; minced or
-crushed in a press
4 tb Chopped flat-leafed parsley
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
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.