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Salad ZAYTUN MSABBAH (SPICED OLIVES)
 
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Doctor
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Joined: 15 Jan 2007
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PostPosted: Thu Feb 22, 2007 8:04 pm    Post subject: ZAYTUN MSABBAH (SPICED OLIVES) Reply with quote

ZAYTUN MSABBAH (SPICED OLIVES)

1 kg Fresh green olives
3 sm Dried, hot chilies
Water
Rock salt

Either leave olives as they are, or cut 3 to 4 slits in each with a fine-bladed, stainless steel knife or razor blade. Discard any damaged olives.
Pack into sterilized glass jar or jars, and cover with cold water. Soak for 3 days, changing water each day. Measure last amount of water.
Measure same amount of fresh water into a pan and add rock salt in the proportion of 1/3 cup to each 4 cups water. Heat and stir until salt dissolves. Cool. Pack chilis into jar or jars, placing them amongst the olives. Pour cool brine on top, filling jars. Remove any air bubbles and seal with plastic lid. Store in a cool, dark place for 5 months before using.
To serve, remove required amount of olives and rinse under cold water. Drain and place in a bowl. Squeeze
on the juice of a lemon and pour on 1/4 cup olive oil. Stir to blend and leave for an hour or two before serving.

Source: The Complete Middle East Cookbook - by Tess Mallos * Typed for you by Karen Mintzias

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Yemek Tarifleri
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Joined: 18 Jun 2006
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Location: Turkey




MOROCCAN LEMON CHICKEN WITH OLIVES MOROCCAN SPICED OLIVES SPICED MEAT SKILLET (TIMEN AJAMI) SPICED MEAT RABBIT WITH OLIVES SPICED GRAPES SPICED GRAPES SPICED GOOSEBERRIES SPICED LAMB TRIANGLES SPICED CITRUS CIDER SPICED ORANGES SOUTHERN SPICED PECANS HOT CRANBERRY SPICED TEA

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