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
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|Serving Size: 1 Serving (139g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 402 (100%)|
|Amt Per Serving||% DV|
|Total Fat 45.1g||60 %|
|Saturated Fat 6.5g||32 %|
|Monounsaturated Fat 21.6g|
|Polyunsanturated Fat 14.9g|
|Cholesterol 0mg||0 %|
|Sodium 0.6mg||0 %|
|Potassium 27.1mg||1 %|
|Total Carbohydrate 2g||1 %|
|Dietary Fiber 0.9g||3 %|
|Sugars, other 1.1g|
|Protein 0.2g||0 %|
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Calories per serving: 402
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