Panko fried olives stuffed with feta and spicy-tomato dip

Step 1/6

• 50 g cherry tomatoes
• ¼ chilis

• oven
• baking sheet
• parchment paper
• bowl
• plastic wrap

For the tomato jam, turn your oven grill or broiler to high. Place tomatoes and chilis onto a parchment-lined baking sheet and broil them for approx. 15 min. or until charred and soft. Transfer them to a bowl, cover with plastic wrap or a plate and let them steam for approx. 20 min. This will ensure easier peeling. Once done steaming, peel the tomatoes and chilis.

Step 2/6

• ⅛ clove garlic
• ⅛ lime

• cutting board
• knife
• fine grater
• citrus press

In the meantime, finely chop garlic, zest and juice the lime. Side aside. Then chop the peeled chilis.

Step 3/6

• ⅛ tbsp olive oil
• ⅛ tsp ground cumin
• ⅛ tsp sweet paprika powder
• salt
• pepper

• saucepan
• cooking spoon

Fry the chopped garlic with some oil in a saucepan on medium heat until it starts to brown. Add the spices, peeled tomatoes and chopped peppers, along with sugar and lime juice. Season with salt and pepper. Bring the tomato jam to a boil, then lower it to a gentle simmer. Allow it to cook for approx. 30 min., or until it has thickened.

Step 4/6

• ⅛ l oil (for deep frying)
• 10 g feta cheese
• ⅛ tsp dried mint
• ⅛ tsp dried oregano
• salt
• pepper

• pot
• food thermometer
• bowl

Fill ¾ of a medium-sized pot with frying oil. Place in a food thermometer and heat the oil to 356°F/180°C. If you don't have a thermometer, lower an olive carefully into the oil. The oil is ready if it sizzles slightly. While the oil is heating up, mash up feta with salt, pepper and dried mint and oregano. Slice olives open and stuff each olive generously with the feta mixture.

Step 5/6

• 10 g panko breadcrumbs
• ¼ eggs
• 10 g flour
• salt
• pepper

• 3 bowls
• whisk

Prepare your breading station: Crumble the panko to make them finer and place in a bowl. Whisk eggs in a bowl. Add flour to a (shallow) bowl. Season every bowl with salt and pepper. First coat the stuffed olives in flour and shake off the excess. Then dip them in the egg mixture and lastly roll them in the panko breadcrumbs. Then fry in batches of 5–6 olives for approx. 1 min., or until golden brown. Take them out with a slotted spoon or spider and place them onto a paper towel-lined tray.

Step 6/6

• ⅜ cl Yeni Rakı 1937 (for serving)

Serve with the tomato jam and some lemon, if desired. For the best meze experience, serve the classic drink Yeni Rakı with water in a rakı glass or with the cocktail "Istanball".

Enjoy your meal!