Free Recipe Loubia (Black-Eyed Pea Salad)
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Loubia (Black-Eyed Pea Salad) Recipe
1 lb Black-eyed peas; soaked for
-1 hour
Salt
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
Loubia (Black-Eyed Pea Salad) Preparation
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 on Aug 30, 1998, converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 6
How Do You Cook Loubia (Black-Eyed Pea Salad)?
If you know a better Loubia (Black-Eyed Pea Salad) Recipe please comment below.