Olives, mint, coriander rolls

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Recipe by Damaris Beems Course: BreadCuisine: Arabic




Cooking time


Rising of the dough


Second rising of the dough


Total time



These savory rolls are delicious on their own, but even more so with a sweet dip. A feast for the eyes, a feast for the senses of taste.


  • 500 gram 500 flour

  • 150 gram 150 black olives

  • large onion

  • 5 sprigs 5 fresh mint

  • 0,5 bouquet 0,5 cilantro

  • 1 table spoon 1 sugar

  • 1 package 1 dry yeast

  • 100 ml 100 olive oil

  • salt

Cooking time

  • Finely chop the onion. Cut the olives into small pieces. Finely chop the mint leaves and coriander.
    Dissolve the yeast in 225 ml of warm water, stir well and let it ‘work’ covered for 10 minutes. Then put the flour, salt and olive oil in a bowl and mix well with your hands. It gets a bit crumbly, that’s right.
  • Then pour in the yeast mixture and mix it in very well. Now it’s time to add the onions, olives and herbs. And also mix well into the dough. When the dough is nice and smooth, place it in a clean bowl to rise at room temperature.
  • After an hour and a half you can process the dough into small rolls of about 2 centimeters in diameter. They will soon be 2-3 as big. Place them on a baking tray on baking paper to rise for half an hour.
  • Then put them in the oven at 220 degrees and bake them for about 25 minutes until they are cooked and nicely browned.

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