• 2 bunches of lamb's ears (istibiliga)
  • 1 onion
  • Olive oil
  • Lemon
  • Vinegar
  • Juice of 1 lemon or half a cup vinegar
  • 2 teaspoons mustard
  • 1/3 teaspoon olive oil
  • 1 teaspoon dry mint
  • 2 teaspoons salt


  1. Chop the onion month by month and rub it with salt.
  2. Wash until you are sure that the onion is free of salt. The trick for this salad is not to add salt from the outside.
  3. Soak the sorrel in vinegary water and wash it.
  4. Put the onion and sorrel in the mixing bowl.
  5. For the sauce; olive oil, lemon juice and mustard, mixed with dry mint and salt.
  6. Pour the sauce over your salad and stir again.
  7. You can present in the salad bowl.

Enjoy your meal.

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