*  Exported from  MasterCook  *
 
                       ZAYTUN MSABBAH (SPICED OLIVES)
 
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 Serving Size  : 1    Preparation Time :0:00
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   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
  
 
 
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