PINK PICKLED TURNIPS
MAKES 1 LITRE PREP TIME 15 MINUTES + ABOUT 16 DAYS FOR THE FLAVOUR TO DEVELOP
The addition of beetroot is a Middle Eastern method to naturally colour the turnips a rosy hue. You can eat the beetroot once pickled, or remove it if you prefer. These pickles are an indispensable addition to Middle Eastern, especially Lebanese, banquets.
3 small turnips (450 g)
2 baby beetroots (50 g)
500 ml (2 cups) water
35 g rock salt
1. Trim and peel the turnips and beetroots. Cut the turnips into 1 cmthick sticks, and slice the beetroot. Place the turnip sticks in a sterilised 1-litre preserving jar and place the beetroot slices on top, pressing down gently to fit.
2. Stir water and salt in a small jug until the salt has dissolved. Pour it over the turnip and beetroot, ensuring the vegetables are submerged. Store in a cool, dark place for 2 days, then transfer to the fridge for 2 weeks or until the pickles are tender-crisp.
Tip Pickled turnips can be stored in the fridge for up to three months, but they're not suitable to freeze.
TOUM
MAKES 2 CUPS PREP TIME 10 MINUTES
This classic garlic sauce is served with meat, vegetables and bread in Lebanon and Syria.
8 garlic cloves
5ml (1 tsp) sea salt flakes
125 ml (½ cup)
10 ml (2 tsp) lemon juice
1. Using a large pestle and mortar, pound garlic and salt until almost smooth paste forms.
2. Gradually add oil in a thin, steady stream, stirring vigorously until the mixture is light, creamy and thick. Stir in lemon juice.
Tip extra-virgin olive oil Toum is not suitable to freeze.
This story is from the July/August 2022 edition of Fairlady.
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This story is from the July/August 2022 edition of Fairlady.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
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