| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Moroccan |
Appetizers, Moroccan, Snacks |
10 |
Servings |
INGREDIENTS
| 1 |
ts |
Cumin seeds |
| 1 |
ts |
Fennel seeds |
| 1 |
ts |
Coriander seeds |
| 1/4 |
ts |
Cardamom, ground |
| 1 |
pn |
Crushed red pepper flakes |
| 1 |
pn |
Nutmeg, ground |
| 1 |
pn |
Cinnamon |
| 1 |
tb |
Olive oil |
| 1 1/2 |
c |
Green olives, brought to room temperature |
| 1 |
tb |
Lemon juice |
| 1 |
tb |
Orange juice |
| 3 |
|
Garlic cloves, minced |
INSTRUCTIONS
Heat first 8 ingredients in a small skillet over
medium heat until fragrant, about 2 minutes. Remove
from heat & add olives & toss to coat.
Stir in remaining ingredients. Refrigerate in an
airtight container for at least 4 hours or up to 3
weeks. The longer the marinate, the better they
taste. Drain & serve at room temperature.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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