3 c. flour
200 grams butter (appr. 1/2 cup)
1 200 m"l container sour cream ( 2/3 cup)
2 cups pitted green olives
4 crushed garlic cloves
2 tbs. zaatar (wild oregano, optional)
1 tbs. sweet paprika
1 egg for brushing top of dough
Blend flour and butter by hand or mixer/processor till blended. It will be crumbly. Add the sour cream and mix till a dough is formed. Wrap in plastic wrap and refrigerate for half an hour.
Chop the olives coarsely and add garlic, zaatar and paprika.
Divide the dough into 6 parts. Roll to rectangular shape.
Put one sixth of the olives mixture on the dough and roll thinly, place on baking paper and brush with beaten egg. Repeat till all dough is used up. Bake for 15 minutes in medium oven or until golden. Cut immediately into 1.5 cm. width (0.75") slices. Serve hot or cold.
Filled unbaked rolls can be frozen and baked when desired.
From the Hebrew cookbook "Pashut Taim" (Simply Delicious) by Avigayil Meislik