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KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
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AFGHANISTAN |
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11.
KOSHER CORIANDER SAUCE
serves 6
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INGREDIENTS:
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| 1 |
bn |
Fresh cilantro, stemmed (about 1 cup
loosely packed leaves) |
| 3 |
x |
Cloves garlic, peeled |
| 1 |
x |
Jalapeno, or other hot pepper, seeded |
| 1/2 |
cup |
Walnut pieces |
| 1/3 |
cup |
Fresh lemon juice OR |
| 1/3 |
cup |
Distilled white vinegar |
| 1 |
tsp |
Salt, or to taste |
| 1/2 |
tsp |
Freshly grated black pepper |
| 1/4 |
tsp |
Ground cumin, (optional) |
| 2 |
tbl |
Water, up to 4, or as needed |
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DIRECTIONS:
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- Combine the cilantro, garlic, chili, and walnuts in a
blender or food processor. Add 1/3 cup lemon juice, 1 teaspoon salt, the
pepper , and cumin
- (if using) and process to a smooth paste. Add enough
water to obtain a pourable paste.
- Taste for seasoning, adding salt and lemon juice as
necessary; the sauce should be highly seasoned. Serve immediately, or at
least within 4 hours of making; serve at room temperature.
- Makes about 1 cup.
- Coriander sauce is a tart, tangy condiment that is
spooned over grilled kebabs, chops, and chicken. This version is a permanent
fixture on the Afghan table. Similar sauces are found as far east as India
and as far west as the Republic of Georgia. Walnuts help thicken and bind
the sauce.
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KOSHER DELIGHT MAGAZINE
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