Fried fish more commonly receives the attention of this hot spicy Arab seasoning, but nowadays Moroccan olives are prepared this way too.
If the olives are in brine, drain well and tip them into a bowl. Quarter the slices of lemon and add to the bowl with the garlic, chopped chilli pepper, coriander seed and tomato paste.
Mix everything together and spoon into a jar. Cover and keep in a very cold place or the refrigerator, turning the jar every day, for 3 days before serving.
© 1987 Geraldene Holt. All rights reserved.