Warm Olives With Zaatar Food
LEBANESE YOGURT CHEESE WITH ZA'ATAR AND OLIVES
Steps:
- Line a sieve with cheesecloth. If the cheesecloth is loosely woven (most supermarket brands are), use a triple thickness. Pour the yogurt into the sieve, then gather the edges of the cheesecloth and tie into a bag. Hang the bag over the sink or over a bowl to catch the drippings. Let drain for 8 hours.
- Turn the soft, creamy cheese out onto a platter. Season the surface with salt to taste, drizzle with olive oil, then sprinkle generously with za'atar. Surround the cheese with the olives and radishes. Serve with the warm pita bread wedges.
WARM OLIVES WITH ZA'ATAR
Provided by Julia Moskin
Categories quick, side dish
Time 5m
Yield 8 to 12 servings
Number Of Ingredients 3
Steps:
- Heat oil in pan over low heat. Add olives and stir gently until warm. Stir in za'atar, transfer to bowl and serve with crusty bread.
Nutrition Facts : @context http, Calories 89, UnsaturatedFat 8 grams, Carbohydrate 2 grams, Fat 9 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 1 gram, Sodium 254 milligrams, Sugar 0 grams
WARM MARINATED OLIVES
Steps:
- Drain the green and black olives from the brine or oil that they're packed in and place them in a medium bowl. Add the orange zest, garlic, fennel seeds, thyme leaves, red pepper flakes, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Pour the olive oil over the mixture, add the thyme sprigs and toss to combine.
- Transfer the mixture, including the olive oil, to a medium (10-inch) sauté pan. Heat over medium heat until the oil begins to sizzle. Lower the heat and sauté for 4 to 5 minutes, stirring occasionally, until the olives and garlic are heated through and fragrant. Serve warm right from the pan or transfer to a serving dish. Offer a small dish for the pits.
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