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Moroccan rye with olives and lemon

Moroccan rye with olives and lemon


  • 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

  1. Mash olives and lemon with a knife, remove the bones and finely chop.
  2. 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.
  3. 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.


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