Coriander paste

Coriander paste

By
From
Cairo Kitchen
Photographer
Jonathan Gregson

This is a very simple paste that is made by mincing fresh coriander and toasted pine nuts together, then mixing with olive oil. The combination adds a lot of flavour to the lentil soup when added as a drizzle at the end. This paste can also be used to flavour fish, chicken and meat dishes when added as a condiment.

Ingredients

Quantity Ingredient
50g pine nuts
50g fresh coriander
200ml olive oil

Method

  1. Toast the pine nuts by placing in a dry frying pan over a medium heat and stirring for 2 to 3 minutes until they turn golden brown.
  2. Finely chop the pine nuts and the fresh coriander together, then pour in the olive oil.
  3. This paste can be stored in the fridge for up to 3 days.
Tags:
Egyptian
Cairo
Middle
Eastern
street
food
restaurant
chef
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