In article >,
Tara > wrote:

> On Sun, 16 Jun 2013 14:23:13 -0700, Cindy Fuller wrote:
>
>
> > We have some leftover wings, which I will augment with mechouia from the
> > latest issue of Cook's Illustrated and the One True Cobbler®.
>
> I had to look up mechouia. It sounds right up my alley. Do you eat it
> as a dip, a salad, a spread, all of the above?
>
> Tara

All of the above. One of our old favorite restaurants in Ithaca used to
serve mechouia with eggs for breakfast.

Cindy

--
C.J. Fuller

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