Loubia (black-eyed pea salad)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Black-eyed peas; soaked for 1 hour |
| Salt | ||
| 1 | Mild red onion; chopped OR: | |
| 2 | Cloves garlic; minced or crushed in a press | |
| 4 | tablespoons | Chopped flat-leafed parsley |
| Black pepper | ||
| ½ | teaspoon | Cumin; optional |
| 5 | tablespoons | Extra-virgin olive oil |
| Juice of 1 lemon | ||
Directions
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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