Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Walnut | 1 walnut half (4g) | 26 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 bn Fresh cilantro, stemmed (about 1 cup loosely packed leaves)
- 3 x Cloves garlic, peeled
- 1 x Jalapeno, or other hot pepper, seeded
- 1/2 cup Walnut pieces
- 1/3 cup Fresh lemon juice OR
- 1/3 cup Distilled white vinegar
- 1 tsp Salt, or to taste
- 1/2 tsp Freshly grated black pepper
- 1/4 tsp Ground cumin, (optional)
- 2 tbl Water, up to 4, or as needed
Directions
Combine the cilantro, garlic, chile, and walnuts in a blender or food processor. Add 1/3 cup lemon juice, 1 teaspoon salt, the pepper, and cumin(if using) and process to a smooth paste.
Add enough water to obtain a pourable paste.
Taste for seasoning, adding salt and lemon juice as necessary; the sauce should be highly seasoned.
Serve immediately, or at least within 4 hours of making;serve at room temperature.
Makes about 1 cup.
Category:Tajikistanian Recipes
Category:Tajikistanian Soups