• Ingredients: 15
  • Serves: 1

Green olive and coriander relish with coriander seeds, a 9 1/2-ounce jar green olives , rinsed and pitted, white-wine vinegar, extra-virgin olive oil, pita loaves, cut into wedges, as an accompaniment.


For béchamel sauce

  • *available at Middle Eastern markets and some specialty foods shops

For white sauce

  • an 8-ounce package feta, crumbled
  • twelve 7- by 3 1/2-inch sheets dry no-boil lasagne pasta

For baklava

  • 1/2 cup unsalted butter, melted

Spicy Sabayon Sauce

  • 4 large egg yolks
  • 3/4 cup dry white wine
  • 2 tbsps. sugar
  • 1/8 tsp. chile powder

For Serving


  1. Step 1 In a food processor grind coarse the coriander seeds, add the olives, the vinegar, and the oil, and blend the mixture until the olives are chopped fine.

    For this step you will need

  2. Step 2 Let the relish stand, covered and chilled, overnight. The relish may be made 3 days in advance and kept covered and chilled.