I have to admit that I did not always like coriander. It is not often used in German cooking, and the few times I tasted in a Indian or Thai curry I really did not like it. Only when found myself determined to learn Middle Eastern cooking did I slowly develop a taste for it. Now I actually find it quite refreshing and use it quite regularly to enhance the flavour of my dishes.
I actually read in the New York Times that it is quite common to have a initial dislike to coriander. It may actually be genetic. But if you like food as much as I do you can train your brain to like coriander. Read the full article here.
If you like coriander you will LOOOOVE this dish. It only has four ingredients and can be prepared up to a day in advance. It can be used as a dip, or as a sauce for pasta, or perhaps couscous. And if you can’t stand coriander try it anyway, and see if you can make your brain like it 🙂
- 1 large bunch of coriander
- ½ a stale French baton or 4 slices of stale bread
- 1 red onion, finley chopped
- 1 egg yolk
- salt and pepper to season
- Place the bread in a bowl and water and leave to soak for 5 minutes.
- Once the bread has dissolved to a pulp place it in a colander and drain it. Press out as much liquid as possible and set aside in a bowl.
- Add the coriander (leaves only) and red onion in a food processor and blend to a paste.
- Add the bread pulp and blend again.
- Now stir in the egg yolk and pour into a bowl.
- Season with salt and pepper to taste.
- Serve with some dipping vegetables, or French bread or pita