Medieval Egyptian Duo of Turnip Pickles

Some more delicious pickled turnip recipes from The Sultan’s Feast. For the first, turnips are diced and coloured with saffron, before adding wine vinegar sweetened with honey (you can also use sugar or date syrup), mint, rue, mustard seeds, and aṭrāf al-ṭīb.

The second recipe is a maḥshī (محشي), which in medieval Arab cuisine sometimes referred to a sauce, rather than stuffing, as it does today. This one is made with mustard seeds, raisins, wine vinegar, mint, rue, aṭrāf al-ṭīb, sesame seeds, and toasted hemp seeds.

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