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

• About the Book

Recipes

• Spicey Walnut Dip
• Hot Eggplant Purée
• Favorite Chick Pea Salad
• Lemon Dressing
• White Bean Salad

 

Visit the Middle East page for more recipes and info.

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This page created October 1999