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Family Cookbook
Pea Mash (lemony on toast)
source Bon Appetit
I faked the preserved lemon by soaking lemon rind in lemon juice and salt for 4 days... Real preserved lemons are whole lemons that have been soaked in salt and lemon juice for several weeks....and are available in middle eastern markets. For bread I used Acme olive bread and cut each slice in half.

Required Ingredients

garlic cove quartered
¼Cupflat leaf parsley leaves
Tablespoonolive oil (divided)
Cupfresh shelled peas or frozen peas, thawed
Tablespoonchopped fresh chives
Tablespoonfinely chopped preserved lemon peel
Tablespoonlemon juice
¼Teaspoonaleppo pepper or finely chopped red pepper flakes
12 slices bread

Preparation Instructions

  1. Combine garlic, parsley, 1T. olive oil, a pinch of salt and 1/2 C water in small saucepan. Add peas and cook over med heat, stirring occasionally, until peas are tender (5 min raw, 2 min thawed frozen) Drain and reserve liquid.
  2. Transfer drained pea mixture to food processor and pulse until coarse paste.
  3. Transfer to a bowl and mix in chives, 1/2 T chopped preserved lemon peel, 1 T lemon juice, 1/4 tsp pepper and 2 T oil. Stir in reserved cooking liquid just as needed to get spreadable consistency (I did not need any) Season with salt, pepper and more lemon juice if desired.
  4. Brush oil on bread slices. Broil. Turn. Brush oil on other side. Broil.
  5. Spread toast slices with the pea Mash and sprinkle more finely chopped lemon peel on top.