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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Lebanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Olive Oil Pastry. | 2. Combine flour, baking powder and salt in a large bowl and make a well in the centre. Pour oil and orange juice into the well, then mix to form a smooth, satiny dough. Cover dough with plastic wrap and leave to rest for 30 minutes while preparing the filling. Preheat the oven to 180°C. | 3. For the olive filling. | 4. Combine all the filling ingredients in a bowl and mix well, then divide in half. | 5. For the egg-yolk glaze. | 6. Divide the rested dough into 2 equal portions then roll out each portion into a rectangle measuring 20cm x 24cm. Scatter each rectangle with half of the olive mixture to evenly cover pastry. Roll up to form a log. Transfer the logs to a baking tray pre-lined with non-stick baking paper and lightly brush each roll with the egg-yolk glaze. Bake for 35-40 minutes or until golden brown. Remove to wire rack to cool. Once cold, slice into 1cm-thick rounds and serve. Makes 36. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
flour	250			144570.0	31651.35	2350.25	560.9
baking powder	1 1/2	1/2		3.657	1.9113	0.0	0.0
salt	1/2	teaspoon		-	-	-	-
olive oil	100		used	11934.0	0.0	0.0	1350.0
orange juice	100	ml		47.1706	10.9017	0.7338	0.2096
green olive	200		pitted chopped	-	-	-	-
black olive	200		pitted chopped	-	-	-	-
cayenne pepper	1/4	teaspoon		1.431	0.2548	0.054000000000000006	0.0777
oregano	1	tablespoon	chopped	7.95	2.0676	0.27	0.1284
egg yolk	1		beaten	54.74	0.6103	2.6962	4.5118
milk	2	teaspoons		6.2017	0.486	0.3202	0.3324

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.