Recipe

Middle Eastern Green Leaf And Herb Jam With Olives Recipe

	Lori4flavor / All my dishes 11 months, 2 weeks ago 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! Prep:15m Cook:15m Servings:4	Lori4flavor
	herbs spinach dip spread olives

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Fans

jimrug1

trigger

juels

Ingredients

8 oz. fresh baby spinach leaves

handful of celery leaves

3 Tbsp olive oil

2-3 garlic cloves, crushed

1 tsp cumin seeds

6-8 black olives, pitted and finely chopped

1 large bunch of fresh flat-leaf parsley leaves, finely chopped

1 large bunch of cilantro leaves, finely chopped

1 tsp Spanish smoked paprika

juice of 1/2 lemon

salt and pepper to taste

crusty bread or toasted flat bread for serving

Directions

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.

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Comments

trigger 11 months, 2 weeks ago said:
Lori , I love the dip idea just in time for New Years eve. The flavors sound wonderful.
Five forks and another smile :)
Michael

juels 11 months, 1 week ago said:
Love it, love it, love it!!! What great combo of ingredients here, can't wait to try this out!

jimrug1 11 months, 1 week ago said:
Luisa was right!! I do like this. It would be a killer condiment for most any kind of meat or veggie... Nice job Lori!!

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