1 Pound of fresh black eye peas.
2 Lemons, 8 cloves of garlic
2 Tbs of  grape vinegar, salt
1 cup of bread crumbs
Olive Oil

Break both ends and throw the ends away. Make sure you do not leave any strings on the side of the peas

Break the peas in half. Wash them well. Put the peas in a pan. Add juice of one lemon in the pan and fill it up with enough water to cover the peas. After the water comes to a boil add one spoon of salt. Boil the beans until they are very soft and can be mashed between your fingers. Then drain the liquid and set t a side. 

While the beans are boiling, take the inner part of a bread and make crumbs. The older the bread the better the crumbs will be. You can grate the bread or you can use a food processor.
Mince the garlic. Mix it with the bread crumbs.

Squeeze one lemon. ( Depending on the size of the lemon , you might need 2 lemons.





Add two tables spoons of vine- gar in the lemon and mix it with the bread crumbs Add three four table spoons of  olive oil and mix them all with the bread crumbs. Stir the bread crmbs until the bread soaks all the ingredents. Add salt for your taste.

Mix in the beans. Chill it in the refrigirator at least for one hour. Serve it cold.




3 big pinches of saffron, one pack of yellow food coloring,  2 table spoons of ginger,  salt,  black pepper, one cup of finely chopped parsley, 3 lemon preserves finely chopped, 5 green onions finely chopped, salt and black pepper & 2 Chickens with skin. 1 cup Sun flower oil , 2 big red skin onions


Mix all the ingredients in a bowl. Open the skin of the chicken. rub the mixture between the meat and the skin of the chicken.
The rest will be rubbed on the skin of the chicken. Add one pinch of soffran, salt and black pepper and 1 cup of sunflower oil. Add the chopped onions n the bottom of the pot. Add water to cover the chickens. slice 2 lemon preserve sliced. On high fire boil them until they are well cooked. you might need to add some more water while cooking. Keep the lid covered. Depending on the chicken, it can take one hour to cook. After the chicken are done, drain the juice in the pot . Put 3 spoons of sun flower oil in a frying pan and brown the chickens.Serve the chickens on a plate put the sliced lemons and the sauce on the chicken serve it hot
                                        PEPPER SALAD                                     

5 green bell peppers. 1 cup of parsley, 2 lemons, salt, 4 garlic, 1 tbs of cumin, 1 lemon , olive oil

Grill the peppers. Take the burned skin out. Leave them  in water for ten  minutes and after you wash out all the black skin, chop them fine and mix with finely chopped parsley.

Mince garlic . Add to the pepper

Add a table spoon of cumin and salt

Add olive oil  

Add juice of one lemon

2 Celary roots, 4 lemons, 5 carrots, 3 potatoes sliced in cubes, 5 green onions chopped, olive oil, 1 cup parsley, salt.

Clean and peel the celeries . Slice them 1/4 inch thick. Rub them with lemon and soak  in water. Slice the carrots and potatoes
      and onions. Put 1/2 cup of olive oil in a pan add onions, celery, potatoes, carrots add 1 lemon juice, salt, water to cover the
     vegetables.    Cook for 20 - 30 minutes until vegetables are well cooked. Put chopped parsley  and chill it before you serve.


  Moroccon cooking page  2