Coriander and Pine Nuts Salad
The famous Arab geographer al-Muqadasi, writing in the year 985 CE, noted among the marvels of Jerusalem pine nuts called kadam, which are unrivaled anywhere on earth.
Roast the pine nuts carefully in a small pot on a low flame, using a little oil. It is important to stir constantly. Don't do other things in the meantime! Stir all the time and make sure the pine nuts do not burn.
With a large, sharp knife chop the coriander and the parsley, place in a bowl and add the pine nuts, which have by now cooled.
Squeeze in lemon juice, drip in a little olive oil, season with garlic, vinegar-wine, and salt. Taste, adjust the seasoning, and serve.
A few green onions, very thinly sliced, can be added to the salad.
Source: The Jerusalem Mosaic. Copyright 1995 Hebrew University of Jerusalem -- All Rights Reserved.