Credits: Woks of Life
2016-10-15: Made this but omitted the spicy bean paste to cater to the tastes of a 4 year old who doesn’t like spicy food, and we used sherry instead of the wine. We got it to the point of letting it sit for an hour, and then packaged it up. When the time comes, we’ll make the noodles fresh (and probably add in some mushrooms and cabbage) when reheating the main bulk of the soup.
It makes A LOT of soup.
- 125 g large green olives
- 125 g pitted green olives, slit and marinated
- 5 green onions
- 2 cloves garlic
- half a tomato
- 1/2 C olive oil
- half a bunch of flat-leaf parsley
- 1 t red pepper flakes
- 1 t dried sumac
- 1 t ground cumin
Place the olives in a deep bowl. Add the finely chopped parsley and green onions and diced tomato. In a separate bowl, combine olive oil, sumac, cumin, red pepper flakes, and then add to the olives. Add the garlic last and let sit until flavors are absorbed.
Credits: Skylife Magazine November 2013