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IBSARESDUAmerican University of Beirut
IDRC



Title
Eryngo salad
Ingredients
3 cups of tender leaves of Eryngo 0.5 cup (1 medium) onion 0.25 cup olive oil 1 tablespoon lemon juice 0.5 teaspoon salt
MOP
Wash well and chop finely the Eryngo Chop the onions Mix with the rest of the ingredients
Town
Chouf
 
Programming: Khaled al Ahmad - Web Analyst: Maha Jdeed - Photography: Mazen Jannoun 
Design & Management: Yarob Marouf