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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pack chopped coriander (leaves) firmly into cup to measure. | 2. Peel garlic and chop roughly; slit chili, remove seeds and chop roughly. | 3. Place prepared ingredients and walnuts in blender or food processor container and process until a textured paste is achieved, adding lemon juice or vinegar gradually while processing. | 4. Add salt to taste, place ina bowl and chill until required. | 5. Serve with kababs. | 6. Note: If you have no processor or blender, pass ingredients through food grinder with fine screen, or chop ingredients finely, then pound with a pestle in a mortar. | 7. Gradually stir in lemon juice or vinegar and add salt to taste. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
coriander	1	cup	chopped	3.68	0.5872	0.3408	0.0832
garlic	2	cloves		8.94	1.9836	0.3816	0.03
green chili pepper	1			89.955	21.2744	4.4978	0.4498
walnut	1/2	cup	chopped	963.56	0.0	0.0	109.0
lemon juice	1/4	cup		13.42	4.209	0.2135	0.1464
salt				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.