Pickled cucumber (خيار مخلّل, khiyar mukhallal)

In medieval Arab food culture, pickling of various vegetables (e.g. garlic, carrot, turnip, cabbage) took pride of place. This 13th-century Egyptian recipe is a wonderful example and requires cucumbers to be soaked in brine and then immersed in wine vinegar and cucumber juice with parsley, mint , rue, tarragon, and several heads of garlic.

Leave a Reply

Your email address will not be published.