The Chefs of Persia: The Persia Cooking Guide by Angel Burns

Author:Angel Burns [Burns, Angel]
Language: eng
Format: epub
Published: 2019-08-06T22:00:00+00:00

HHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHH

Preparation:

1. Chop cucumber, onion and tomato into chunks, bite sized.

2. To prepare dressing, squeeze a large lemon. Add olive oil and parsley to lemon juice. Whisk together.

3. Pour dressing over veggies. Add salt to your desired level.

4. Serve salad. It’s especially refreshing in the summertime.

Recipe 17:

Persian Pickled Onions

This is a quick and easy way to make a side for your dinner without a lot of difficult work. The fresh crunch and snap of cucumber and the tang of lime juice hits the spot.

Yield: 1 Jar

Preparation Time: 35 minutes including 30 minutes setting time

Ingredient List:

1 teaspoon of sumac

Cilantro, for serving

Several peppercorns, cracked

1 teaspoon of sea salt

3 & ½ fluid ounces of juice, lime

1 sliced red onion, large

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.