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.

200 grams pine nuts
Olive oil
A bunch of fresh coriander
A bunch of fresh parsley
Fresh lemon juice
2-3 garlic cloves, crushed
A little vinegar-wine
Salt

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.