Tue, Sep-18-01, 23:37
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Registered Member
Posts: 186
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Plan: Protein Power
Stats: 178/150/150
BF:
Progress: 100%
Location: California
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Making your own…
Quote:
Originally posted by wadimom
Hey BillT
Have you ever tried to do a traditional with with the supposed 50 dishes? . . . Could you make your own anchovie olives?
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Ia salaam! La, ia habibti! 100 is too much work, even for me! Besides, the Arabian influences on my cuisine are more from the Maghrib than from the Mashrik altough I like baba ghanouj, etc. Madjboos however, will never come even close to couscous!
As for making your own olives with anchovies, sure, why not? If you don’t mind the work, it’s just a rolled anchovy inside a pitted green olive after all! There’s a Spanish tapa that adds a little sophistication:
Aceitunas Rellenas
Ingredients: 1 7 1/2 oz can pitted olives, 1 3/4 oz can anchovy fillets, 1 can pimentos, 1 clove garlic, 1/3 cup wine vinegar 1 tablespoon olive oil, oil from the anchovies.
Cut the anchovy fillets in small pieces. Drain the olives and stuff them with the anchovy fillets. Chop the pimentos and mince the garlic. Combine the chopped pimentos, the minced garlic, the vinegar and the oils and pour over the olives. Marinate overnight.
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