A unique and prestigious residential project in now being built in Mekor Haim Street in Jerusalem.
2 tbsp olive oil
1. Preheat oven to 375 degrees F.
2. Prepare the za’atar black olives: In a baking dish, combine olives, za’atar, garlic, and olive oil. Bake, uncovered, for 40 minutes.
3. Prepare the rosemary green olives: In a baking dish, combine olives, rosemary, garlic, and olive oil. Bake, uncovered, for 40 minutes.
You can serve the olives separately, or combine them in one serving dish. These olives turn into a perfect spread for garlic bread or challah if you smash them up a bit.
Can’t find za’atar? Make your own: Combine ¼ cup sumac, 1 tablespoon sesame seeds, 1 tablespoon thyme, 1 tablespoon oregano, and 1 teaspoon salt in a food processor or mini chopper and blend.
AHEAD: You can prepare these olives up to one week ahead. Keep refrigerated and serve at room temperature.
Yields about 4 cups
* * * * *
4-5 medium red or Yukon Gold potatoes, cut into wedges
½ tsp chili powder
2 Tbsp ketchup
½ tsp salt, plus more to taste
2 Tbsp oil
Ingredients for Sticky Sauce
2 Tbsp oil
2 Tbsp ketchup
4 tsp vinegar
2 garlic cloves, crushed
3 Tbsp honey
½ tsp chili powder
Preheat oven to 400ºF. Grease a baking sheet.
Add potatoes to baking sheet. Add chili powder, ketchup, ½ teaspoon salt, and oil and toss to combine. Spread potatoes in a single layer and bake for 45-55 minutes.
Meanwhile, prepare the sticky sauce: In a small saucepan over medium heat, combine oil, ketchup, vinegar, garlic, honey, and chili powder. Cook until well combined, 3-4 minutes.
Toss potatoes with sticky sauce. Return potatoes to the oven for an additional 5-10 minutes. Season with additional salt to taste.
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Printed from: http://www.jewishpress.com/sections/food/recipes/two-new-cookbooks-to-liven-up-your-holiday-meals/2013/09/13/
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