A plate of olives is a must on a Lebanese table to start any meal. Olives are called “poor man’s meat” (al-zeytoon lahem al-fakeer). Olives are consumed with bread for breakfast, olives are nibbled on at lunch before the main dish and at dinner with a slice of cheese for a light dinner. I love love olives, but my favorite are the green ones, brined with some sliced lemons and chili peppers. This dish was served in a restaurant in Barouk in the Chouf Mountains as part of the mezze and I loved the idea of scooping-up the olives with a bit of the juicy sauce.
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