One of my favorite snacks in Morocco are spiced olives with a fresh loaf of bread and some cheese. I’ve never really cared to figure out how to make said olives because I thought they might lose some of their appeal. Wrong. With a little direction from MarocBaba and my mother-in-law I figured out how to make them. I think that these will become a staple in my fridge and on most every party table. I think you’ll agree once you give them a try.
- 1/2 lb green cracked olives with pits
- 1 tbsp chopped flat-leaf parsley
- 1 tbsp chopped cilantro
- 1/2 onion chopped finely
- 1 tsp crushed garlic
- 1/2 tsp hot paprika
- 1 tsp cumin
- 2-3 tbsp olive oil
In a saute pan add the olive oil, onions and garlic and cook on medium heat for about 5 minutes. Add the olives, paprika, and cumin. Cook for 8 minutes longer. Finally add the cilantro and parsley, mix well and finish cooking for about 2 minutes longer. *Note: if your olives are very salty, boil in water for 10 minutes before making this dish. Drain the water before using – it will help remove some of the salt.
Menu Plan for tomorrow:
Suhoor: I love breads (if you haven’t been able to tell yet). When I saw this recipe for a peanut butter banana bread on Sweet Pea’s Kitchen I was hooked!
Iftar: I can’t believe that I haven’t posted this recipe yet but since tomorrow is Saturday and most likely we’ll all have a little more time, b’stilla is a must for me during Ramadan. I promise to take better pictures this time too!
Dinner: I love this recipe for Chicken Tikka that I adapted from Bobby Flay. My kids love it and I think you will too.