Medieval Egyptian “olives you can eat…”

Depite the rather underwhelming name of this recipe from The Sultan’s Feast, the result is a delectable dip, side, or base for a salad. Pitted olives (you can use green or black, whichever you prefer) are steeped (for three days) in a mixture of oil (sesame and olive), tahini, wine vinegar, hazelnuts, and a variety of spices and herbs, such as sumac, thyme, mint, (toasted) caraway seeds, coriander, and aṭrāf al-ṭīb. One thing’s for sure; once you’ve tasted these olives, you’ll never go back to store-bought ones! And if you want to go old school, you should, of course, make your own tahini as well!

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