Spicy Olive Salad

Spicy Olive Salad

Even if you don’t usually like olives…this is one to try! I use Middle Eastern olives. They are very different from domestic olives, and I like them so much better! So far I’ve only found Israeli brands that make pitted (Osem, Beit Hashita), which is what you’ll need for this salad.

This sauce is amazing, and if you love olives, you will love this salad heated and eaten over brown rice or whole grain pasta. I serve the olives as part of a mezze (Middle Eastern appetizer table) either cold or hot.

SPICY OLIVE SALAD

Ingredients

  • Extra virgin olive oil, 1/2 cup
  • Garlic, 5-6 cloves
  • Tomato paste, one 6 oz. can
  • Plum tomatoes, 6-8 petite diced
  • Lemon, 1/2 unpeeled
  • Hot chili powder, 2 tsp.
  • Szeged hot paprika, 1 TB
  • Swad chili pepper (I use Swad, very hot), 1/2 tsp.
  • Cilantro, 1/2 bunch/cup, chopped
  • Mediterranean green pitted olives, two-and-a-half 19.5 oz. cans (drained)
Spicy Olive Salad - stirring olives into the sauce
Spicy Olive Salad – stirring olives into the sauce

Instructions

  1. Wash lemon, slice the half you’re using into about 6 slices, quarter the slices.
  2. Heat olive oil in a saucepan.
  3. Sauté minced garlic lightly in oil.
  4. Stir in tomato paste & diced tomatoes and stir ’til mixed.
  5. Add lemon slices and stir.
  6. Add remaining ingredients except cilantro and olives.
  7. Bring back to simmer, and cook until lemon quarters are tender.
  8. Stir in chopped cilantro.
  9. Remove from heat.
  10. Add sauce to drained olives. Stir gently but thoroughly.

Enjoy these olives warm or cold.

For more, visit my blog, vegetatingwithleslie.org, “Like” me on FaceBook/Vegetating with Leslie or follow me on Twitter,@vegwithleslie.

Ful Mudammes: Thinking Out of the American Box About Breakfast

FUL . . . serve it up as part of a mezze (appetizer table), as a main dish, a side dish, hot, cold . . . or for breakfast.
FUL . . . serve it up as part of a mezze (appetizer table), as a main dish, a side dish, hot, cold . . . or for breakfast.

Ful is Arabic for fava beans (as hummus is Arabic for chickpeas). This is another popular Middle Eastern salad to serve as part of a mezze (Middle Eastern appetizer table), alongside of hummus, or all by itself. It is a street food in the Middle East and is part of breakfast in Egypt. There are many versions of this dish. This is mine:

FUL in the making
FUL in the making

 

FUL
Ingredients

  • Fava beans, 1 lb. dried (small) beans
  • Chickpeas, 1/2 lb. dried
  • Plum Tomatoes, 6 petite diced
  • Garlic, 1 TB minced
  • Extra virgin olive oil, 1/2 cup
  • Lemons, juice of 2 (1/4-1/2 cup – I use closer to 1/2 cup)
  • Cilantro, 1/2 bunch, chopped
  • Salt, 1 TB (scant)
  • Cumin, 1-1/2 TB
  • Red pepper, crushed, 4 tsp. (scant)

image

Instructions

  1. Rinse small fava beans and chickpeas, place together in a pot to cook, and add water 1-2″ over the top of the beans.
  2. Bring to a boil, reduce heat and simmer until done, 1-2 hours.
  3. While the fava beans and chickpeas are cooking, prepare the sauce.
  4. Petite dice the tomatoes. Cut the green beans as shown in the picture. Mince the garlic. Squeeze the lemons. Chop the cilantro.
  5. Add the extra virgin olive oil to a pan with the minced garlic and allow garlic to simmer for a moment.
  6. Add petite diced tomatoes and remaining seasonings except cilantro.
  7. Stir and simmer tomatoes and seasonings for a few moments until mixture is saucy. Turn off the heat.
  8. When sauce mixture is cooled, add cilantro.
  9. When beans are cooked and well-drained, place in a bowl or back in pot, and add sauce.

Ful can be served warm or cold. I prefer it warm.

For more, visit my blog, vegetatingwithleslie.org, “Like” me on FaceBook/Vegetating with Leslie or follow me on Twitter,@vegwithleslie.