Recipe by chef zermane dit zermaki

From Traditional Arabic Cooking by Miriam Al Hashmi Saved to try

Ingredients Nutrition

Directions

  1. Soak olives 24 hours changing water several times.
  2. rinse and place with lemons, chillis in glass sterilised jar.
  3. cover with solutiuon 3T salt to every pint (575mls) water.
  4. cover with layer of olive oil and layer carob leaves (optional)and cover tight.
  5. leave 5 months in cool, dark place.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a