| Created by | Spinneys |
| Prep time | 25 minutes |
| Cook time | 15 minutes |
| Serves | 4 |
| Cuisine | Arabic |
| Diet | Family Friendly |
| Preparation | Easy |
| Calories | 1145 |
| Fat | 87g |
| Saturates | 20g |
| Protein | 31g |
| Carbs | 58g |
| Sugars | 10g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFSpoon 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).
Stir in the finely grated garlic and season to taste.
Dry roast the spices in a small frying pan, stirring occasionally, until toasted. Set aside.
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.
In the same pan, toast the hazelnuts. Roughly chop the hazelnuts and add them to the seed mix.
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.
Set up a breading station for your olives. Put the flour, beaten eggs and breadcrumbs into 3 separate bowls.
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.
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.
Serve the deep-fried olives with the yoghurt dip topped with hazelnuts, seeds and spices.
