Try this Banadura Salata Bil Kizbara (Tomato and Coriander Salad) recipe, or contribute your own.
Suggest a better descriptionPeel tomatoes by placing in a bowl and pouring boiling water over them. Pour off water after 10 seconds and peel off skins. Slice tomatoes into a bowl and sprinkle with chopped coriander. If using chili, cut off stalk, slit open and remove seeds. Take care that you do not put fingers near eyes or mouth. Chop chili finely. Otherwise use plenty of black pepper. Combine chopped chili or pepper with lemon juice and about 1 teaspoon salt. Beat in 1/4 cup olive oil. Pour over tomatoes and leave for 15 minutes before serving. Source: The Complete Middle East Cookbook by Tess Mallos Typed for you by Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
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Serving Size: 1 Serving (507g) | ||
Recipe Makes: 6 | ||
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Calories: 113 | ||
Calories from Fat: 29 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.3g | 4 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 1.8g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 26mg | 1 % | |
Potassium 1202.9mg | 32 % | |
Total Carbohydrate 20.4g | 6 % | |
Dietary Fiber 6.1g | 24 % | |
Sugars, other 14.3g | ||
Protein 4.5g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 113
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