With a meat hammer, stack the olives. In a bowl, soak the olives with water for two days, changing the water every two hours. Dissolve the salt in two cups of water. Drain the olives from the water and put them in a jar.
Eggplant small size – 1 kilogram Hot green pepper – 50 gr Black pepper – half a teaspoon Crushed garlic – 5 cloves White vinegar – a tablespoon Salt – a teaspoon Red pepper – half a teaspoon Vegetable oil – two cups Tomato sauce – a quarter cup Chopped tomato – 1
Water – as needed Sour lemon – 2 kg Chilli green pepper – 6 Harissa chilli – two tablespoons Nigella sativa – a tablespoon and a half Salt – 8 tablespoons White vinegar – 4 tablespoons.
1- In a bowl, put a layer of cabbage and sprinkle it with salt. Repeat the process until the amount is finished. Leave the mixture for 3 hours, then wash the cabbage well. In a saucepan over medium heat, place the ground rice and water. Stir the mixture to a boil.
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