Difference between revisions of "Elioti"
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* 1 cup [[evaporated milk]] | * 1 cup [[evaporated milk]] | ||
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# Mix the flour with the baking powder and mint. | # Mix the flour with the baking powder and mint. | ||
# Heat the oil in a frying pan and cook the onions and olives in it till they are lightly cooked. | # Heat the oil in a frying pan and cook the onions and olives in it till they are lightly cooked. | ||
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# Serve hot or cold. | # Serve hot or cold. | ||
| − | [[Category:Cypriot | + | [[Category:Cypriot cuisine]] |
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[[Category:Bread Recipes]] | [[Category:Bread Recipes]] | ||
[[Category:Wheat flour Recipes]] | [[Category:Wheat flour Recipes]] | ||
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[[Category:Evaporated milk Recipes]] | [[Category:Evaporated milk Recipes]] | ||
[[Category:Black olive Recipes]] | [[Category:Black olive Recipes]] | ||
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Latest revision as of 06:49, 14 July 2012
Description
Olive bread
Ingredients
- 4 cups flour
- 1½ cups corn oil
- 3 tsp baking powder
- 1½ cups black olives, pitted and finely chopped
- ½ cup chopped onions
- ½ tsp dried mint
- 1 cup evaporated milk
Procedures
- Mix the flour with the baking powder and mint.
- Heat the oil in a frying pan and cook the onions and olives in it till they are lightly cooked.
- Allow them to cool and empty the mix into dough.
- Knead well.
- Add the evaporated milk and knead again.
- Cover and leave for about an hour.
- Butter a loaf tin and put the dough in it.
- Bake in a medium oven (350°F) for about an hour.
- Serve hot or cold.
