recipe exchange
resources
Our Favorite Israeli Salad
Serves 2-4
1 juicy lemon, halved
4 firm ripe tomatoes, diced
4 unpeeled cucumbers, diced
1 red onion, finely diced
1 sweet red pepper, seeded and diced1 clove garlic, crushed
1⁄2 fresh hot green pepper, seeded and chopped (optional)
dash cinnamon
1 tsp. sumac (optional)
salt and freshly ground black pepper to taste
3 Tbs. extra virgin olive oil
2-3 Tbs. parsley and/or coriander (cilantro) and/or mint leaves, chopped
Squeeze the juice of half the lemon. Remove the pips from the remaining half and peel the skin (including the white pulp). Chop finely.
Place the chopped lemon and the lemon juice in a bowl, add the remaining ingredients and toss. Adjust the seasoning as needed. Serve immediately.
(Rebecca Ets-Hokin, from “The Book of New Israeli Food: A Culinary Journey”)
J. does not guarantee that all recipes posted on its Web site will adhere to the highest standards of kashrut. We reserve the right to edit, remove or reject submitted recipes.
1 juicy lemon, halved
4 firm ripe tomatoes, diced
4 unpeeled cucumbers, diced
1 red onion, finely diced
1 sweet red pepper, seeded and diced1 clove garlic, crushed
1⁄2 fresh hot green pepper, seeded and chopped (optional)
dash cinnamon
1 tsp. sumac (optional)
salt and freshly ground black pepper to taste
3 Tbs. extra virgin olive oil
2-3 Tbs. parsley and/or coriander (cilantro) and/or mint leaves, chopped
Squeeze the juice of half the lemon. Remove the pips from the remaining half and peel the skin (including the white pulp). Chop finely.
Place the chopped lemon and the lemon juice in a bowl, add the remaining ingredients and toss. Adjust the seasoning as needed. Serve immediately.
(Rebecca Ets-Hokin, from “The Book of New Israeli Food: A Culinary Journey”)
Comments
Be the first to comment!
Leave a Comment
In order to post a comment, you must first log in.
Are you looking for user registration? Or have you forgotten your password?
All