Adventures in good eating — recipes and food writing by Margaret “Meps” Schulte
Palestinean Olive Dip
2 C green olives, pitted and rinsed
2 T tahini
2 T chopped fresh cilantro
1 T lemon juice
2 cloves garlic, crushed
1/8 t cayenne
Blend ingredients in a blender until smooth.
Place on a flat serving dish and refrigerate for an hour. Garnish with a tomato, finely chopped, and sprinkle 1 T olive oil over the top.
One Response to “Palestinean Olive Dip”
Leave a Comment
[powered by WordPress.]
May 6th, 2006 at 1:50 am
[...] Maza (also spelled mezza) is the Middle Eastern version of Spanish tapas or Chinese dim sum. It’s served as an appetizer to a fancy meal for a guest, or as a small meal in itself. There are hundreds of dishes that can be served, but the most familiar to us are things like hummus, stuffed grape leaves, and baba ghanouj. The beverage often served with it is arak, or arack. Here’s a short list of some of the hundreds of foods served for maza: Hummus habb Yogurt cheese balls Abakadoo ma’ taheena (Middle Eastern guacamole) Olive dip Stuffed grape leaves Nuts Tart fruits Salted seeds Cheese Salads (Try Algerian Salad or Khissoo or Tabouli) Marinated bone marrow Liver Cucumbers Tomatoes Greens Vegetables cooked in olive oil Kubbeh Pickles Olives Seafood Preserves [...]