Moroccan olive bread with an awesome dip to die for....

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A Unique  Recipe for a fun and supper delicious Appetizers’

Hello Friends, this date transpired to be a distinguished dinning remembrance for me. Years ago my husband's best friend invited us for dinner after he had a successful court turnout. Raymond, Joe's attorney lived in Beverly Hills and we lived in Orange County, which was quite a drive. After Arriving at Raymond and his wife's home, we rode in Raymond’s car, he told us we were in for a, bolt from the blue.

We were therefore delighted when we cross the threshold of this exclusive restaurant; seeing the décor as we ambled in; was like reaching our destination at Morocco; the decor was spectacular, and Raymond being Moroccan, was all buffed up with pride. This recipe in my article of the bread and dip was only the first course served; in spite of this, just the once, when I begin eating this first course, naught else in the world mattered. The ambiance was dark, yet you could see, the conversation was fun and entertaining.

First loaves of bread arrived, then a very large plate with a compete circle of this puréed Garbanzo Beans mixture that was fashioned around the plate. Inside this circle was olive oil. You would take hold of your bread and just tear a piece with your hands; nobody cut bread with a knife in this place. Then you would scope your bread into the olive oil and the awesome tasting pureed mixture...

SEE ATTACHED VIDEO TO SEE HOW TO MAKE THE BREAD

How to make Moroccan Olive Bread

Activating yeast:
1- Dilute the dry yeast with the sugar and 3 tablespoons of warm water. Let the yeast mixture rest for 5 minutes. The yeast is active if the mixture expands and bubbles up. \

Let’s state to making the dough:
2- Add the water, olive oil, thyme, and salt to the yeast mixture.
3- Gradually add the flour to the mixture until the flour is completely diluted. You will end up with sticky dough. Attached video will show you how this works;
4- Add the olives to the dough.
5- Cover the dough and let it rest in a warm place for 30 minutes.
the you need to kneading the dough:
6- After 30 minutes, the dough doubles in volume. Sprinkle generously flour on your working area and place the dough over it.
7- Sprinkle the dough with flour and knead for the next 10 minutes using the palm of your hand. Add flour to the dough when needed until you end up with malleable non-sticky dough.
8- Shape your breads. You can make round breads by flattening a ball of dough the size of your fist. To make French Baguette, flatten the dough into a disk using a rolling pin, and then wrap the disk into a roll.
9- Transfer the breads into a baking pan covered with parchment paper.
10- Cover the breads and let them rest in a warm place for 30 minutes.
Baking the breads:
11- Preheat your oven to 420 F degrees.
12- Place your baking pan in the lower third of the oven and let them bake for 30 minutes or until

Ingredient:

3 cups of flour (keep extra flour on the side for kneading) 1 1/2 cups of warm water 6 oz of black olives cut into small pieces 3 tablespoons of olive oil, 2 tablespoons of thyme 1 tablespoon of dry yeast 1 teaspoon of sugar 1 teaspoon of salt

http://youtu.be/Sv-dRSihjOA YOU TUBE

Ingredients for dip

1 (15-oz.) can garbanzo beans, drained 2 tablespoons vegetable oil 1 tablespoon a fresh lemon or juice 2 tablespoons chopped onions or scallions 1/2 teaspoon salt 1 teaspoon Worcestershire sauce 2 tablespoons and of course sesame seeds 2 tablespoons chopped parsley 1 jacamar, cut in sticks 1 carrot, cut in sticks 1/4 lb. broccoli, cut in flowerets

How to make Moroccan Dip

In blender, combine beans, oil, lemon juice and onions.
Now process until the beans are smooth.
Add salt, Worcestershire sauce and sesame seeds.
Again Process briefly.
Spoon into a small serving dish; sprinkle with parsley.

My favorite is simpler and I like the Ingredients

Garbanzo Beans

Parsley fresh

Walnuts

Lemon

Onions

Dill

Give it a try, it fresh, organic, and a great veggie healthy meal. Peace & Love

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The copyright to this article is owned by Darlene Sabella. Permission to republish this article in print or online must be granted by the author in writing. (You can, however, freely use the opening introduction and photo with a link to the article here on RedGage and My Smashing Magazine to read the remainder of the article.) I am also a member of Copyscape, they hold all my articles and will show if anyone should copy my works...