[Contents]

Cabbage Salad

SALATIT EL MALFOUF

Select tender leaves from the heart of the cabbage. Wash well and discard tough stems. Pile up three leaves at a time and cut them into one-inch strips. Then chop finely. Put chopped cabbage in a salad bowl and sprinkle lightly with salt. Let stand for half an hour. Work the cabbage between the fingers gently so that the salt will penetrate the leaves. Dress to taste with lemon juice, salt, olive oil and crushed garlic.


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

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