This is very easy, not really mid-eastern, but we have some variation of it every
week. The quantities depend on how many beans you use. For 24 servings, as
one of 10 dishes, I used a cup of each of dried black beans and little white ones,
fresh peas and soy beans, peasand corn, and one other I've forgotten. When
they're each cooked and cooled, Iadd Greek olive oil, garlic, and whatever fresh
herbs I may have, plus lemon and green onions.

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