Moroccan Olive Omelette Bayd De Zaitun Recipes

MOROCCAN OLIVE FLATBREAD

Steps:

• Make the spice mixture by combining all of the seasonings in a small bowl. Set aside.
• Put the flour, sugar, salt, pepper and olives in a large mixing bowl and stir to combine. Add the olive oil and stir vigorously with a fork. Add the water and continue to stir until a ball forms. Sprinkle a work surface liberally with flour and turn the dough out onto the surface. Knead until the dough is velvety smooth, about 2 minutes. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
• Preheat the oven to 400 degrees F.
• Remove the dough from the refrigerator and flatten into a disk on a floured surface. Using a rolling pin, roll the dough out as thinly as possible into an oval. Roll the dough onto the pin and transfer it to a baking sheet that has been brushed with olive oil.
• Brush the dough with extra-virgin olive oil and sprinkle with the spice mixture. Place the pan in the oven until the bread is crisp and deep golden brown, about 20 minutes. Remove from the oven, let cool, and break into pieces. The flatbread can be made up to 2 days in advance, wrapped in plastic wrap, and kept in a dry place.

MOROCCAN OLIVE FLATBREAD

Steps:

• Make the spice mixture by mixing all of the seasonings in a small bowl. Set aside.
• Place the flour, sugar, salt, pepper and olives in a large mixing bowl and stir to combine. Add the olive oil and stir well with a fork. Add the water and continue to stir until a ball forms. Sprinkle a work surface generously with flour and turn the dough out onto the surface. Knead until the dough is velvety smooth, about 2 minutes. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
• Preheat the oven to 400°F.
• Take the dough from the refrigerator and flatten into a disk on a floured surface. Using a rolling pin, roll the dough out as thinly as possible into an oval. Roll the dough onto the pin and transfer it to a baking sheet that has been brushed with olive oil.
• Brush the dough with olive oil and sprinkle with the spice mixture. Place the pan in the oven until the bread is crisp and deep golden brown, about 20 minutes. Remove from the oven, let cool, and break into pieces. The flatbread can be made up to 2 days in advance, wrapped in plastic wrap, and kept in a dry place. Enjoy!
• Note: This goes good with Black Olive Mayonnaise!

KITTENCAL'S GREEK FETA AND OLIVE OMELETTE

Steps:

• In a bowl whisk eggs with whipping cream, baking powder, oregano and black pepper until well combined; allow to sit for 5 minutes.
• In a medium skillet melt butter over medium heat until sizzling.
• Whisk/stir the egg mixture one more time then pour into hot skillet; cook without stirring for 3 minutes or until almost set, gently lifting the edge of the eggs with a spatula to allow any uncooked egg to flow underneath.
• On one side of the ometette sprinkle the feta cheese and olives.
• Lift the uncovered half over the cheese and olives and cook for another 2-3 minutes.
• Slide onto a plate.

ITALIAN OVEN ROASTED FISH WITH BLACK OLIVES-DENTICE ALLE OLIVE

Steps:

• Preheat the oven to 375 degrees. Use about 1 teaspoon of the oil to lightly oil a rectangular or oval oven dish large enough to hold the fish.
• Combine the olives, parsley, and garlic. If using a whole fish, put half the mixture inside the fish, set the fish in the oiled dish, and strew the remainder of the olive mixture over the top. If using fish steaks or fillets, arrange in the dish and strew the olive mixture over the top.
• Sprinkle the fish with salt and pepper and pour on the remaining olive oil and the lemon juice. Place in the preheated oven and bake for 30 minutes, basting every 10 minutes with the pan juices.
• When the fish is done, remove from the oven and serve immediately, garnished with finely minced parsley mixed with the grated rind of the lemon. Yields 6 servings.

MOROCCAN OLIVE OMELETTE (BAYD DE ZAITUN)

Steps:

• In a medium sized bowl, lightly beat the eggs.
• Stir in the olives, parsley, caraway and cumin. Season with salt and pepper.
• Heat the oil in a very hot non-stick frying pan.
• Pour the mixture into the pan, move the pan to distribute evenly and leave for 7 seconds without stirring.
• Tilt the pan and move the cooked egg to the center with a spatula, allowing the uncooked egg to replace the cooked egg. When there is the hint of uncooked egg left, fold the omelette in half and transfer to a warm platter, sprinkle with paprika and tarragon.
• Cut into 2 or 3 pieces and serve immediately.