Israeli Salad of Oranges and Black Olives
Servings
4 Servings
Ingredients
- 50 g about 1/3 cup pitted, salt dried black olive halves
- 4 oranges peeled and cut in squares
- 1 tablespoon harissa
- 1 tablespoon chopped fresh cilantro
- 1/2 teaspoon coarse ground cumin
- Juice of one lemon
- 3 tablespoon olive oil
- 1 chopped garlic clove
- 200 g 7 oz. dry sweet pepper pods
- Garlic cloves from one whole garlic head
- 1 bunch of coriander leaves
- 1/2 teaspoon hot pepper powder
- 1 teaspoon coarse ground cumin
- 1 tablespoon salt
- Juice of two lemons
- 1 cup olive oil
Instructions
- Mix all the ingredients in a bowl and let them marinade for 2 hours before serving, room, temperature.
- Harissa
- Soak the dry pepper pods in warm water for about an hour, strain and cut off the ends. Blend the peppers in a food processor along with the garlic cloves and coriander leaves. Add spices, lemon juice and spoon mix until combined. Fill the paste in a glass container and cover it with olive oil. Seal and leave refrigerated. Remember to cover in olive oil after using for preservation reasons.
- Photo Credit Dan Perez