* Exported from MasterCook *
Salted Fresh Coriander
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 20%)
Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 ounces fresh coriander leaves -- most stems cut off, washed and dried
1 1/4 ounces sea salt
Place the coriander leaves in the bowl of a food processor and process -
starting and stopping the motor - to obtain a paste. Empty the mixture
into a nonreactive bowl, add the salt, and mix thoroughly. Pack into a
1-cup glass jar.
This will keep for 4 to 5 weeks in the refrigerator before it starts to
lose its flavor.
Makes 1 cup
AuthorNote: Fresh coriander (also known as cilantro) is essential to
Middle Eastern and North African dishes. Because it is sometimes difficult
to find - and very difficult to store - it is a good idea to keep a jar of
salted chopped leaves on hand. The flavor is slightly different but still
very good.
This will add an extra punch to any fresh or steamed vegetable salad, as
well as to chicken soup. It is an essential ingredient for Tunisian Carrot
Salad.
Cuisine:
"Mediterranean"
Source:
"Mediterranean Pantry: creating and using condiments and seasonings by
Aglaia Kremezi, 1994"
S(Formatted by Chupa Babi):
"Feb 2011"
Yield:
"1 cup"
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Per Serving (excluding unknown items): 2 Calories; trace Fat (19.1%
calories from fat); trace Protein; trace Carbohydrate; trace Dietary
Fiber; 0mg Cholesterol; 836mg Sodium. Exchanges: 0 Vegetable.
Nutr. Assoc. : 0 0
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