Real African Dishes: [MC-AllEthnic-Recipes] Lebanese Black-Eyed Pea and Cilantro Salad in Olive Oil

Tuesday, September 4, 2012

[MC-AllEthnic-Recipes] Lebanese Black-Eyed Pea and Cilantro Salad in Olive Oil - Lubya Musalat bi'l-Zayt

* Exported from MasterCook *

Lebanese Black-Eyed Pea and Cilantro Salad in Olive Oil - Lubya Musalat bi'l-Zayt

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : LowFat (Less than 25%) Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups fresh black-eyed peas -- (about 3/4 pound)
3 tablespoons extra-virgin olive oil
1 small onion -- finely chopped
2 large garlic cloves -- mashed in a mortar with 1 teaspoon salt until mushy
1/4 teaspoon freshly ground allspice berries
1/4 cup finely chopped fresh cilantro leaves -- (coriander)
freshly ground black pepper -- to taste
fresh lemon juice -- for drizzling

Place the peas in a medium-size saucepan and cover by a couple of inches
with water. Bring to a boil and continue to boil until tender but not
falling apart, 15 to 20 minutes. Drain, reserving several tablespoons of
the cooking liquid.

In a small skillet, heat the olive oil over medium heat, then cook the
onion until translucent, 2 to 3 minutes, stirring. Add the garlic paste,
allspice, and coriander and season with pepper; then continue to cook
until the cilantro and garlic are completely blended, about 2 minutes,
stirring in the reserved cooking liquid so the garlic doesn't burn.

Transfer the cooked peas to a medium-size bowl and toss gently with the
onion mixture, being careful not to crush the peas. Sprinkle some lemon
juice over and serve at room temperature.

Makes 4 to 6 servings

AuthorNote: Served as part of a meze table, this Lebanese dish is
beautiful - with the little black eyes of the peas glistening with olive
oil, speckled green with coriander, and perfumed with garlic. The
black-eyed pea was first cultivated in Ethiopia about 4000 B.C. The Arabs
also call this legume 'Syrian chickpea' or 'country bean'. Fresh
black-eyed peas, which are very popular in the Middle East, are often
available at farmer's markets and in many supermarkets, usually sold in
plastic containers on one of the shelves in the produce section. In a
pinch, you can use frozen ones.

Cuisine:
"MidEastern"
Source:
"Little Foods of the Mediterranean by Clifford A. Wright, 200"
S(Formatted by Chupa Babi):
"Aug 2012"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 361 Calories; 9g Fat (22.4%
calories from fat); 19g Protein; 53g Carbohydrate; 21g Dietary Fiber; 0mg
Cholesterol; 13mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1 Lean Meat;
1/2 Vegetable; 1 1/2 Fat.

Nutr. Assoc. : 2166 0 0 0 0 0 0 0