Moroccan rye with olives and lemon

Moroccan rye with olives and lemon

Recipe by CookingIsLifestyleCourse: Dinner Recipes, Main Food Recipes, Vegetarian Recipes
Servings

1

servings
Prep time

10

minutes
Cooking time

15

minutes
Calories

340

kcal

Ingredients

  • One cup of Olives

  • Red potatoes 450 g

  • Olive oil 2 tablespoons

  • Lemon zest 6 pieces

  • Ground cumin (cumin) ½ tsp

  • Water 1 cup

  • Chopped Parsley ¼ cup

  • Lemon 1 piece

  • Salt to taste

  • Ground black pepper to taste

Directions

  • Mash olives and lemon with a knife, remove the bones and finely chop.
  • Cut the potatoes into small pieces or cut them in half lengthwise if the potatoes are not very large. Transfer to a bowl and mix with chopped olives, butter, zest of one lemon, cumin, 0.5 teaspoon salt and 0.25 teaspoon black pepper. Sprinkle with lemon juice. Mix well and place in a deep frying pan. Add water and bring to a boil.
  • Cover with a lid and cook over medium heat for 10-12 minutes until the potatoes are tender. Remove the lid and cook another 1-2 minutes until the water has evaporated. Serve sprinkled with parsley.