[Contents]

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.


(From Food from the Arab World Marie Karam Khayat and Margaret Clark Keatinge, Khayat's, Beirut 1959)

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