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CATEGORY CUISINE TAG YIELD
Moroccan 1 Servings

INGREDIENTS

1/2 c Water
8 oz Pitted olives
1 ts Paprika
1/2 ts Hot Hungarian paprika (if you prefer a non-spicy food reduce quantity)
4 Lemon slices (with the rind)
3 tb Tomato sauce
1/4 c Olive oil
4 Garlic cloves

INSTRUCTIONS

(a sauce that can be used in conjunction with anything -- like chicken)
source: "side dishes" by beny saida
To remove the excess salt, boil the olives in water for 5 min. remove from
the flame and drain the water.
Saute the olives and garlic in oil in a pan for 3 min.
Add the spices, lemon, tomato sauce and water. Bring to a rolling boil,
then turn down heat to low and cook for 15 minutes.
If you feel like adding chicken, you could dice 1 lb. of boneless chicken
breast as though you were going to do a Chinese stir fry -- and then throw
it into the pan for the last few minutes until the meat turns white. With
basmati rice (maybe with saffron?) on the side, and a small green salad --
you couldn't ask for more. OK, a glass of white wine too . . .
Posted to JEWISH-FOOD digest V97 #001
From: MemVovShin@aol.com
Date: Thu, 2 Jan 1997 20:42:14 -0500

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