String Bean Salad
SALATIT EL LOUBIFH

Wash tender fresh green string beans. Remove stem ends
and strings if necessary. Cut lengthwise or in several pieces
crosswise. Cook in pressure cooker for 12 minutes under pressure.
When beans are cool, place them in a salad bowl and dress
to taste with lemon juice, olive oil, crushed garlic and salt.
Squash Salad
SALATIT KOUSA

Select small green marrow or zucchini type squash. Cook
under pressure for 12 minutes. Slice into one-half inch slices.
Mix gently with a dressing of lemon juice, olive oil, crushed
garlic and finely chopped parsley. Serve tepid.
Squash may be sliced before cooking and the time under
pressure reduced to eight minutes; however, the vegetable is
apt to lose its shape and become less attractive when sliced
before cooking.

Chick Pea Salad
SALATIT HUMMUS MASLOUQ

Soak chick peas overnight in water to which one teaspoon
soda has been added. Drain. Cover with fresh water and cook
under pressure for 15 minutes. If using an open pan, several
hours of cooking will be required to soften the peas. They
must mash easily between the fingers. Toss well with a dressing
of olive oil, lemon juice, .rushed garlic and salt to taste. Sprinkle
with chopped parsley.
Dried broad beans or lentils may be treated in the same
manner.

Potato Salad
SALATIT EL BATAATA

Boil potatoes in their jackets. Peel while warm and slice
or dice. Prepare a salad dressing of equal parts of lemon juice
and olive oil and garlic, salt to taste. Toss potatoes lightly in
this dressing, adding several tablespoons of chopped parsley
and green scallions. A few drops of water may be added if the
salad seems dry.
Chard Stems in Sesame Oil
DLOU' ES SILQ BI TAHEENI

Save the Swiss chard stems when preparing the leaves for
mahshie to make this salad. Cut the stems into one-inch lengths
and boil until tender. Cool. Serve on salad plates with a taheeni-
lemon juice dressing made according to the recipe for taratour
bi taheeni.