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Kefte with garlic and olive relish

The Globe and Mail
  • minutes
  • Serves 4 to 6

INGREDIENTS

1

Bay leaf

1/4 cup

Caper berries, large

2

heads Garlic, cloves

1/2

Lemon, Juice from

1/2

Orange, Zest from

1/2

Orange, Juice from

1 pinch

Red chili flakes, dried

1 cup

Green olives

1

Grained kosher salt, Medium

1

Olive oil