Syrian Olive Pastries Food

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SYRIAN OLIVE PASTRIES



Syrian Olive Pastries image

Resembling olive-filled spiral biscuits, these olive pastries make a great salty snack to serve with drinks

Provided by Dropbear

Categories     Vegetable

Time 1h15m

Yield 36 serving(s)

Number Of Ingredients 11

250 g flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
100 ml light fruity olive oil (I used Mas Portell)
100 ml orange juice
200 g pitted green olives, coarsely chopped
200 g pitted black olives, coarsely chopped
1/4 teaspoon cayenne pepper
1 tablespoon chopped fresh oregano
1 egg yolk, lightly beaten with
2 teaspoons milk

Steps:

  • Olive Oil Pastry.
  • Combine flour, baking powder and salt in a large bowl and make a well in the centre. Pour oil and orange juice into the well, then mix to form a smooth, satiny dough. Cover dough with plastic wrap and leave to rest for 30 minutes while preparing the filling. Preheat the oven to 180°C.
  • For the olive filling.
  • Combine all the filling ingredients in a bowl and mix well, then divide in half.
  • For the egg-yolk glaze.
  • Divide the rested dough into 2 equal portions then roll out each portion into a rectangle measuring 20cm x 24cm. Scatter each rectangle with half of the olive mixture to evenly cover pastry. Roll up to form a log. Transfer the logs to a baking tray pre-lined with non-stick baking paper and lightly brush each roll with the egg-yolk glaze. Bake for 35-40 minutes or until golden brown. Remove to wire rack to cool. Once cold, slice into 1cm-thick rounds and serve. Makes 36.

Nutrition Facts : Calories 64, Fat 4, SaturatedFat 0.6, Cholesterol 4.7, Sodium 175.3, Carbohydrate 6.3, Fiber 0.6, Sugar 0.3, Protein 0.9

SYRIAN SWEET-AND-SOUR OLIVES



Syrian Sweet-and-Sour Olives image

Make and share this Syrian Sweet-and-Sour Olives recipe from Food.com.

Provided by Dancer

Categories     Fruit

Time 10m

Yield 12 serving(s)

Number Of Ingredients 8

1 1/2 cups olives, about 24
1 1/2 cups small to medium brine-cured green olives or 1 1/2 cups yellow olives, rinsed,drained,and lightly crushed or scored (about 8 ounces)
1/3 cup olive oil
1/3 cup hamod er rumman pomegranate concentrate
1/3 cup water
1 small onion, sliced
1 tablespoon brown sugar
10 whole black peppercorns

Steps:

  • Combine all the ingredients in a 1-pint jar.
  • Cover and let stand in the refrigerator for at least 3 days and up to 3 months.
  • Serve at room temperature.

Nutrition Facts : Calories 79.1, Fat 7.8, SaturatedFat 1.1, Sodium 147.4, Carbohydrate 2.8, Fiber 0.6, Sugar 1.4, Protein 0.2

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