Cookbook Profile

Lemon Dressing

Titbeelet Leimoon


I usually prefer vinegar to lemon juice in salads featuring uncooked vegetables. As a general rule, lemon juice is more popular in other salads, but this is a matter of personal preference.

1 clove garlic, crushed with
1/2 teaspoon salt
1/3 cup lemon juice
1/3 to 2/3 cup olive oil (to taste)


1. Combine all ingredients, blending thoroughly.

Variation: Add 1 teaspoon ground sumac.

Buy the Book!


Arabian Cuisine
By Anne Marie Weiss-Armush
Dar An-Nafaés
Hardback, $25.00
ISBN: 0-86685-456-8
Recipe Reprinted by permission.


Arabian Cuisine



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This page created October 1999