Egyptian Garlic and Coriander Sauce - North Africa

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Egyptian Garlic and Coriander Sauce - North Africa

1 tablespoon butter

2 tablespoons olive oil, plus more, if needed (divided

use)

1 tablespoon finely chopped garlic (about 3 large

cloves)

2 cups peeled and seeded tomatoes, roughly chopped

2 teaspoons lightly toasted, ground coriander

salt and pepper to taste

2 tablespoons lightly toasted peanuts , roughly

chopped

2 tablespoons chopped fresh parsley, or cilantro for

garnish

 

 

 

 

 

In a small saucepan over medium heat, melt the butter

with 1 tablespoon of the olive oil until the butter

starts to brown. Stir in the garlic and cook, stirring

constantly until the garlic toasts and turns golden

brown, 4 to 5 minutes. The garlic will start to

release its sugar and stick to your spoon just before

it browns. Immediately stir in the tomatoes and

coriander.

 

Reduce the heat to low and simmer the tomatoes for

about 20 minutes, until they are soft and make a

sauce. The consistency of the sauce may vary,

depending on how juicy the tomatoes are. If it seems

too dry, add a teaspoon or more of olive oil and a

teaspoon of water. Season the sauce with salt and

pepper and garnish with peanuts and parsley.

 

Serves 4.

 

Source: Baltimore Sun

Formatted by Chupa Babi: 10.23.07

 

ChupaNote: lovely over pilaf, couscous, orzos, or

beans. A little jolt of red pepper flakes stirred in

with the tomatoes adds a nice touch of heat.

 

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