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Banadura Salata B?Kizbara (Tomato Cilantro Salad)


By Feed The Sink (Visit website)




Our last stop in Algeria provides us with a simple, tangy and fresh salad.  This salad, named Banadura Salata B’Kizbara in Algeria takes about 10 minutes to make and 15 minutes for the flavours to imbibe themselves into the tomato.  This salad, though tangy and tasty, isn’t for the anti-cilantro crowd as you’ll be picking it out of your teeth after a single bite.


We recommend pairing this with a robust meat like lamb or venison, but beef steak will certainly do in a pinch.




Ingredients

½ cup fresh coriander leaves, chopped
1 small hot chili pepper, seeded and finely chopped
5 medium ripe tomatoes, peeled
4 Tablespoons fresh lemon juice
¼ cup virgin olive oil
1 teaspoon salt



Directions

Slice the peeled tomatoes and place in a bowl.
Sprinkle the chopped coriander over the tomatoes.
Mix the chopped chili pepper with the lemon juice and 1 teaspoon of salt.
Beat the olive oil into the chili-lemon juice mixture.
Pour over the tomatoes and coriander.
Let rest 15 minutes before serving.

Makes 6 servings.







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