Oliveballs
20΄
Preparation Time
01:00
Waiting Time
40
Portions
2
Difficulty Level
Directions
We melt the yeast in lukewarm water, then we add the flour, salt and we stir until a thick slurry is created.
We chop the olives, pepper, herbs and we mix. We let the mixture expand for one hour. Using two wet spoons we cut the dough into balls and we fry in a lot of olive oil. For the dip we mix the yoghurt with the lemon zest and the chopped fennel.
Chef: Kiriaki Klironomaki
Ingredients
CALCULATE PORTIONS:
FOR THE OLIVEBALLS
- 500 gr Hard Flour MILLS OF CRETE
- 40 gr yeast
- 400 ml water
- 250 gr olive rings
- 50 gr Florini's peppers
- 0.5 bunch mint
- 0.25 bunch fennel
- salt
- pepper
- Extra Virgin Olive Oil ABEA for frying
FOR THE DIP
- Strained Yogurt VERO CRETAN
- Lemon
- Fennel
Equipment
- Bowl
- Saucepan
