Syrian Olive Pastries Recipes

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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

FASOLIYYEH BI Z-ZAYT (SYRIAN GREEN BEANS WITH OLIVE OIL)



Fasoliyyeh Bi Z-Zayt (Syrian Green Beans with Olive Oil) image

I learned how to make this while visiting my husband's family in Syria. It can be a healthy, fast, easy vegetarian/vegan main dish for lunch or dinner that is surprisingly filling when eaten with pita bread, or it can be a flavorful side dish.

Provided by Tasneem

Categories     Side Dish     Vegetables     Green Beans

Time 30m

Yield 4

Number Of Ingredients 5

1 (16 ounce) package frozen cut green beans
¼ cup extra virgin olive oil
salt to taste
1 clove garlic, minced
¼ cup chopped fresh cilantro

Steps:

  • Place the green beans into a large pot, and drizzle with olive oil. Season with salt to taste, and put the lid on the pot. Cook over medium-high heat, stirring occasionally, until beans are cooked to your desired doneness. Syrians like it cooked until the green beans are turning brownish in color. The idea is not to saute them, but to let them steam in the moisture released by the ice crystals.
  • Add cilantro and garlic to the beans, and continue to cook just until the cilantro has started to wilt. Eat as a main course by scooping up with warm pita bread or serve as a side dish.

Nutrition Facts : Calories 164.2 calories, Carbohydrate 7.6 g, Fat 14 g, Fiber 3 g, Protein 1.6 g, SaturatedFat 2 g, Sodium 74.1 mg, Sugar 2.9 g

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