المكونات

  • Full-cream plain yoghurt 1kg
  • Garlic clove 1
  • SpinneysFOOD cumin seeds 1 tsp
  • Caraway seeds 1 tsp
  • SpinneysFOOD white sesame seeds 1 tbsp
  • Pumpkin seeds 1 tbsp
  • Hazelnuts 50g
  • Feta 100g
  • Green and black olives 400g
  • Cake flour 65g
  • SpinneysFOOD eggs 2
  • Panko breadcrumbs 60g
  • SpinneysFOOD sunflower oil 1L

أدوات ومستلزمات الطبخ

  • Grater 1

Nutrition (Per serving)

  • سعرات حرارية 1145
  • دهون 87g
  • المشبعة 20g
  • بروتين 31g
  • الكربوهيدرات 58g
  • السكريات 10g

نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

زيتون محشي مقلي مع صلصة الزبادي

Arabic 25 Mins Prep · 15 Mins Cook


  1. Spoon the yoghurt into a muslin-lined sieve over a bowl, cover and refrigerate until the whey drains and the yoghurt thickens slightly (1-2 hours).
  2. Stir in the finely grated garlic and season to taste.
  3. Dry roast the spices in a small frying pan, stirring occasionally, until toasted. Set aside.
  4. Add the sesame seeds and pumpkin seeds to the pan and dry roast, stirring occasionally, until golden and toasted, approx. 1 minute. Leave to cool.
  5. In the same pan, toast the hazelnuts. Roughly chop the hazelnuts and add them to the seed mix.
  6. In a small bowl, crumble the feta and mix until creamy. Drain and pit the olives. Using your hands, stuff the pitted olives with the feta and set aside.
  7. Set up a breading station for your olives. Put the flour, beaten eggs and breadcrumbs into 3 separate bowls.
  8. Dry the olives on a clean kitchen towel. Coat the olives, one by one, in the flour, followed by the egg and finally the breadcrumbs. Make sure they are well coated. Set aside on a plate.
  9. Heat the oil in a small pot over a medium heat until 180°C. Drop a test olive in; it should fry to golden in a minute or slightly less. If it gets too dark too quickly, or takes too long to get brown, adjust the heat accordingly. Fry the olives, 6 or so at a time, until golden brown. Turn them around in the oil gently so they cook evenly. Set on a paper towel to drain.
  10. Serve the deep-fried olives with the yoghurt dip topped with hazelnuts, seeds and spices.