Recipes
GREENFIG SOUSE
Ingredients
12 – 16 greenfigs
1 – 2 cucumbers, peeled and sliced
2 – 3 bundles shadon beni (approximately 8 – 10 leaves)
5 – 6 cloves garlic
2 tsp salt
1 piece hot pepper
Directions
- Cook the greenfigs in boiling water just until tender. Peel and cut into 1 – inch pieces and place in a bowl.
- Place the shadon beni, garlic and a little water in a food processor and pulse until finely chopped. Add to the greenfigs along with the cucumbers. Mix well.
- Top with enough water to cover and add the salt. Mix well and refrigerate for at least 1 hour before serving.
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