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FRESH BLACK EYE PEA SALAD
INGREDIENTS
1 Pound of fresh black eye peas.
2 Lemons, 8 cloves of garlic
2 Tbs of grape vinegar, salt
1 cup of bread crumbs
Olive Oil
TO CLEAN THE PEAS:
Break both ends and throw the ends away. Make sure you do not leave any
strings on the side of the peas
PREPERATION:
Break the peas in half. Wash them well. Put the peas in a pan. Add juice
of one lemon in the pan and fill it up with enough water to cover the
peas. After the water comes to a boil add one spoon of salt. Boil the
beans until they are very soft and can be mashed between your fingers.
Then drain the liquid and set t a side. |
While the beans are boiling, take the
inner part of a bread and make crumbs. The older the bread the better the
crumbs will be. You can grate the bread or you can use a food processor.
Mince the garlic. Mix it with the bread crumbs.
Squeeze one lemon. ( Depending on the size of the lemon , you might need 2
lemons.
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Add two tables
spoons of vine- gar in the lemon and mix it with the bread crumbs Add
three four table spoons of olive oil and mix them all with the bread
crumbs. Stir the bread crmbs until the bread soaks all the ingredents. Add
salt for your taste.
 Mix in the beans. Chill it in the
refrigirator at least for one hour. Serve it cold.
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INGREDIENTS:
3 big pinches of saffron, one pack of yellow food coloring, 2 table
spoons of ginger, salt, black pepper, one cup of finely chopped
parsley, 3 lemon preserves finely chopped, 5 green onions finely chopped,
salt and black pepper & 2 Chickens with skin. 1 cup Sun flower oil , 2 big
red skin onions
PREPERATION:
Mix all the ingredients in a bowl. Open the skin of the chicken. rub the
mixture between the meat and the skin of the chicken.
The rest  will
be rubbed on the skin of the chicken. Add one pinch of soffran, salt and
black pepper and 1 cup
of sunflower oil. Add the chopped onions n the bottom of
the pot. Add water to cover the chickens. slice 2 lemon preserve sliced. On
high fire boil them until they are well cooked. you might need to add some
more water while cooking. Keep the lid covered.
Depending on the chicken, it can take one hour to cook. After the chicken
are done, drain the juice in the pot . Put 3 spoons of sun flower oil in a
frying pan
and brown the
chickens.Serve the chickens on
a plate put the sliced lemons and the sauce on the chicken serve it hot |
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INGREDIENTS:
5 green bell peppers. 1 cup of parsley, 2 lemons, salt, 4 garlic, 1 tbs of
cumin, 1 lemon , olive oil
PREPERATION:
Grill the peppers. Take the burned skin out. Leave them in water for
ten minutes and after you wash out all the black skin, chop them
fine and mix with finely chopped parsley. |
Mince garlic . Add to the pepper |
Add a table spoon of cumin and salt |
Add olive oil |
Add juice of one lemon |
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INGREDIENTS:
2 Celary roots, 4 lemons, 5 carrots, 3 potatoes sliced in cubes, 5 green
onions chopped, olive oil, 1 cup parsley, salt.
    
Clean and peel the celeries . Slice
them 1/4 inch thick. Rub them with lemon and soak in water. Slice
the carrots and potatoes
    
and onions. Put 1/2 cup of olive oil in a pan add
onions, celery, potatoes, carrots add 1 lemon juice, salt, water to cover
the
vegetables. Cook for 20 - 30 minutes
until vegetables are well cooked. Put chopped parsley and chill it
before you serve.
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| Moroccon cooking page 2 |
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