Thursday, June 10, 2010

Coriander and Parsley Condiment

For once, I am making a departure from the normal, and am sharing a recipe with you.

-one bunch (about half of a “chaslat”-bag) of Fresh Coriander (“Kusbarah”) (about 50 grams BEFORE stems are cut)
-one bunch of fresh Parsley(about 50 grams BEFORE stems are cut)
-juice of 1 lemon
-1-2 T.olive oil,
-1 tomato
-Salt and pepper to taste

1) Wash fresh greens thoughly
2) cut each bunch of fresh greens just below the leaves, saving the leafy part and discarding the lower stems
3) blend all ingredients except salt and pepper in a blender
4) add salt and pepper to taste

This condiment is especially good with techina, but I also enjoy it on bread and cheese, or along with fish or chiken.