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Mahalal - Kurdish Pickled Vegetables

Rating

Calories: 400 Calories

Macros: Proteins: 8g, Fats: 0g, Carbohydrates: 88g

Cooking time: 40 mins

Recipe ingredients:

instacart: mahalal-kurdish-pickled-vegetables

Categories: Pickles, Vegan Dishes, Traditional Dishes, Side Dishes, Vegetable Recipes, Culinary Fermentation, Mediterranean Cuisine, Healthy Recipes, Easy Recipes, Ethnic Cuisine

About

Mahalal is a flavorful and colorful traditional Kurdish pickled vegetables dish. It blends the earthy taste of beets and the crunchy textures of cauliflower and cabbage with the tanginess of white vinegar, making it a versatile and zesty addition to any meal. These pickles are easy to prepare, have great longevity, and serve as a delightful accompaniment to enhance various dishes. Stored properly, they remain fresh and flavorful for months, adding an exciting pop of color and flavor to your culinary experience.

Top Recipe

Kurdish Mahalal Pickled Vegetables

emaninthekitchen17.24yesterday3 min read

Mahalal is a traditional Kurdish pickled vegetables dish that's bursting with vibrant flavors and colors. This delightful recipe combines the earthiness of beets, the crunch of cauliflower and cabbage, and the tanginess of white vinegar, creating a perfect accompaniment to many meals. These pickles are quick to prepare, long-lasting, and will surely add zest to your food!

Ingredients

🥬 1/2 head of cauliflower
🍠 3 large beets
🥬 1/2 a cabbage
🥕 2 carrots
🌱 2 turnips
🌿 2 celery stalks
🧄 3 cloves of garlic
🧂 1 1/2 tablespoons of salt
🍶 2 cups of white vinegar

Instructions

1- Prep the Beets:

Begin by thoroughly washing the three large beets.
Peel and chop them into bite-sized pieces, or any size you prefer.

2- Boil the Beets:

Place the beets into a pot and add enough water to cover them.
Bring the pot to a boil and let it simmer for about 5 minutes.
After boiling, remove the pot from heat and quickly add ice to halt the cooking process.

3- Prepare Other Vegetables:

Chop 2 turnips, 1/2 a head of cabbage, 1/2 a head of cauliflower, and 2 carrots into your desired sizes.
Cut 2 celery stalks into small pieces.
Crush 3 cloves of garlic.

4- Blanch the Vegetables:

In a large pot, boil water for blanching.
Blanch the cabbage, cauliflower, turnips, and carrots for about 30 to 40 seconds each, then remove them.

5- Mix All Ingredients:

Combine the blanched vegetables with the cooked beets, celery, and garlic in a large mixing bowl.
Add 1 1/2 tablespoons of salt and pour in 2 cups of white vinegar.
Pour in the water used to boil the beets to enhance the color and flavor.
Mix everything thoroughly.

6- Store the Pickles:

Transfer the mixed vegetables into an airtight container or jar.
Store it in the refrigerator, where it will be ready to eat the next day.
These pickles can last in the fridge for up to three months.

Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Servings: 8
Calories (per serving): Approximately 50
Nutrition (per serving): Protein: 1g, Fat: 0g, Carbohydrates: 11g
Equipment: Pot, Knife, Cutting Board, Large Mixing Bowl, Airtight Container