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Catholic Recipe: Salata Ma Jibna

    INGREDIENTS

  • 1 cup onions, cut in slivers or thin slices
  • 1 cup cabbage, cut in slivers or thin slices
  • 1/2 cup carrots, cut in very thin rounds (slices)
  • 1 cup tomatoes, cut in 1/2 inch dice.
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 2 Tbs. vinegar (white)
  • 1 tsp. salt
  • 1/4 tsp. coarse black pepper.
  • 1 clove GARLIC (mashed)
  • 1/4 cup grated cheese (Oriental or Parmesan)
  • Details

  • Yield: 8 small salads
  • Prep Time: 20 minutes
  • Difficulty:
  • Cost: $$$$
  • For Ages: 11+
  • Origin: Sudan

Also Called: Salad with Parmesan Cheese

In Sudan, if you are an important guest, a sheep will be slaughtered in your honor. Many dishes will then be prepared, each more delicious than the last. Favorite meats are lamb and chicken. Rice is the staple starch. Breads are the Arabian Khubz, but the Sudanese also make Kisra, an omelette-like pancake which is part of the Sudanese dinner. Vegetables, fresh and cooked, are of infinite variety. As in most Arabic countries, fruits are peeled and cut in small slices for dessert, but the Sudanese also love sweets and every housewife knows how to make Creme Caramela. You will like their unusual teas which can be made quite simply. But if you prefer to serve coffee, make it a demitasse.

DIRECTIONS

Combine: onions, cabbage, carrots, tomatoes and toss with olive oil, lemon juice, vinegar, salt and black pepper. Sprinkle: garlic and grated cheese over salad. Serve in small individual salad dishes. Use a 2-quart salad bowl.

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