Middle Eastern Green Leaf and Herb Jam with Olives
From lori4flavor 15 years ago
- 15 minutes to make
- Serves 4
This jam can alternatively be combined with thick, creamy plain yogurt to make a delicious dip, herby spread, or on its own as a condiment with broiled/grilled meats and fish. Very versatile and Delish!
Ingredients
- 8 oz. fresh baby spinach leaves shopping list
- handful of celery leaves shopping list
- 3 Tbsp olive oil shopping list
- 2-3 garlic cloves, crushed shopping list
- 1 tsp cumin seeds shopping list
- 6-8 black olives, pitted and finely chopped shopping list
- 1 large bunch of fresh flat-leaf parsley leaves, finely chopped shopping list
- 1 large bunch of cilantro leaves, finely chopped shopping list
- 1 tsp Spanish smoked paprika shopping list
- juice of 1/2 lemon shopping list
- salt and pepper to taste shopping list
- crusty bread or toasted flat bread for serving shopping list
How to make it
- Put spinach and celery leaves in a steamer and steam until tender. Refresh the leaves under cold running water. Put the steamed leaves on a wooden cutting board and chop to a pulp.
- Heat 2 Tbsp oil in heavy-bottom casserole, add the garlic and cumin seeds, and cook over medium heat for 1-2 mins., stirring until they emit a nutty aroma. Stir in the olives with the parsley and cilantro and add the paprika. Toss in the pulped spinach and celery and cook over low heat, stirring constantly, for 10 mins, or until the mixture is smooth and compact. Season with salt and pepper to taste and let cool.
- Turn the mixture into a bowl and bind with the remaining oil and lemon juice. Serve with fresh crusty bread, or warm toasted flat bread for dipping.
- *Jam will keep in a sealed container in the refrigerator, with a layer of olive oil on top, for up to 5 days.
People Who Like This Dish 4
- 3gdogs Nowhere, Us
- rifmstr625 Minneapolis, MN
- jimrug1 Peoria, IL
- juels Clayton, NC
- trigger MA
- bangandbiff Morecambe, GB
- lori4flavor Chicago, IL
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 3 people-
Lori , I love the dip idea just in time for New Years eve. The flavors sound wonderful.
Five forks and another smile :)
Michael
trigger
in loved it
-
Love it, love it, love it!!! What great combo of ingredients here, can't wait to try this out!
juels
in Clayton loved it
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Luisa was right!! I do like this. It would be a killer condiment for most any kind of meat or veggie... Nice job Lori!!
jimrug1
in Peoria loved it
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