💾 Archived View for tilde.pink › ~bencollver › recipe › ascii › ethnic › africa › middle-east › reci… captured on 2022-06-11 at 21:51:16.

View Raw

More Information

-=-=-=-=-=-=-



                      ZAYTUN MSABBAH (SPICED OLIVES)

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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
 


                   - - - - - - - - - - - - - - - - - -