Middle Eastern food is one of my all-time favorite international cuisines. This simple side salad is suitable when planning a menu for vegans and meat lovers alike.
What you need:
1 ½ cups cooked and drained black-eyed peas (save a little of the cooking liquid), 1 clove of minced and mashed garlic, pinch of salt to taste, ¼ cup lemon juice, 1 small finely chopped onion,1/2 cup parsley, ¼ cup olive oil.
What you do:
Mash garlic and salt in a bowl. Add lemon juice, a bit of the cooking liquid from the black-eyed peas, olive oil and onion, mixing with a fork. Pour over the cooked peas and toss in the freshly chopped parsley. Chill and serve.
What I like:
I love the simplicity of this recipe, and the fact that it uses such inexpensive food ingredients to bring Lebanese flair to my dinner table. Serve it with shwarma, pumpkin kibbeh, falafel or as an addition to a more mezza themed dinner party.
This recipe is from Madelain Farah’s Lebanese Cuisine cookbook.
Photo Credit: Miriam Kato
This article has been submitted to the June 9th, 2010 edition of Wanderfood Wednesday.