Coated Olives with Spicy Yoghurt.
1/4 tsp ground cardamom
1 teaspoon cloves (if you dislike cloves, use cumin instead)
45g preserved lemon (skin and flesh), roughly chopped (if you have no preserved lemon, you can use half a fresh lemon, including the skin; you may need to add slightly more sugar to counteract the bitterness)
3/4 teaspoon sugar
20g coriander, roughly chopped
20g parsley, roughly chopped60ml olive oil
80g panko breadcrumbs or gluten-free breadcrumbs
50g plain flour or gluten-free flour
2 eggs, beaten
160g pitted green olives
300g Greek yoghurt
light olive oil or cold-pressed groundnut oil, for frying
Blend the chilli, spices, sugar, coriander, parsley, lemon and olive oil in a small blender until you have a rough paste.
Beat the eggs in a bowl, and put the flour and breadcrumbs on two separate plates. Take each olive and dip it in the flour, then the egg, and then the breadcrumbs.
Put 4-5 tablespoons of oil into a pan or enough to cover the surface well.