Interestingly, than Pharaohs regaled thousands years ago? Not absolutely it is clear, whether ancient Egyptians used tomatoes, but here peanut is widespread in the countries of Africa quite widely.
It is required to you
- 1 glass of peanut
- 4 tomatoes
- 1 bulb
- salt
- chili powder
- lettuce leaves
- greens
Instruction
1. At first prepare nuts. You can begin with any products, but consider that tomatoes, having lain too long, can begin to flow, and onions will fill with the smell all kitchen - too not the really pleasant moment. So, nuts. Shell them, put in a mortar and crush. If you want, it is possible to use the food processor (a small cup for crushing), but only if are sure that don't receive nuts puree instead of the crushed nuts. Salad will be more tasty and more beautiful if pieces of nuts are rather large. It is possible even to leave several pieces intact.
2. Now it is time to be engaged in tomatoes. You need pulp therefore fruits need to be cleaned from a thin skin. It is easier to make it, than it seems at first. A sharp knife slightly make an incision the top of tomato cross-wise. Drench a fruit with boiled water from a teapot or lower it for several seconds (15-20) in the boiling pan. Then at once move a tomato to cold water (the more cold, the better). Peel the cooled-down tomato from skin, cleaning off it by means of a knife from the place of cuts. Having got rid of a thin skin, cut tomatoes in cubes of the average size.
3. Peel onions and small cut. Here too it is possible to use the grinder - both mechanical, and electric (blender). But try not to turn your onions into gruel if decided to refuse cutting manually. In salads it is good to use red sweet onions. Such onions can be not crushed very strongly, and to cut thin half rings.
4. Lay out a bottom and boards of a salad bowl lettuce leaves and leaves of a basil. Connect tomatoes, nuts, the crushed onions in the prepared bowl. Add salt and pepper to taste and carefully mix.
5. Put a ready-to-serve salad in the fridge for 2-3 hours that mix well infused. Once again accurately mix, having strewed with greens, and give to a table. As greens parsley and/or a basil well will approach - it is better not to knife them, and to dig hands. Such salad shouldn't remain long on a table – better to eat it quickly until tomatoes began to flow and spoiled appearance of a dish. Whenever possible serve the Egyptian salad in the small portions.