Mkhallal
November 18th, 2013
Mkhallal is the Arabic word for pickles. Today’s post is about how to make:
1- Mkhallal Al-Fleifleh (Pickled Green Pepper)
2- Mkhallal Al-Khiar (Pickled Cucumber)
3- Mkhallal Al-Khiar Beth-Thoum (Pickled Cucumber, flavored with garlic)
4- Mkhallal Al-Qethaa’ (Pickled Armenian Cucumber)
5- Mkhallal Al-Shawandar (Pickled Beets)
6- Mkhallal Al-Left (Pickled Turnips)
7- Mkhallal Al-Malfouf (Pickled Cabbage)
8- Mkhallal Al-Zaher (Pickled Cauliflower)
Let’s make Mkhallal:
Mkhallal Al-Fleifleh
1, 2. Bring long green peppers (it’s not hot), and wash them.
3, 4. Cut the stem off the peppers.
5. Cut in half lengthwise, slice them only 3/4 of the way from stem (I mean from the side that had stem) to base (don’t cut them fully in half).
6. Deseed the peppers (You can keep the seeds if you like).
7. Arrange peppers in a jar.
8. Dissolve 6 teaspoons coarse salt in 600 ml water.
9. Pour water over the peppers, to cover them (quantity of salted water should be suitable to the size of jar).
10. Add one grape to the jar.
11. Use any round piece and put it over the peppers to keep them immersed in water.
12. Close the jar, and keep at room temperature for total seven days. You will notice that the color of peppers changes when turn into pickles.
13, 14, 15, 16. Store in the fridge on the seventh day.
17. Use Mkhallal Al-Fleifleh as needed. Don’t worry if you see white traces on pickles, just rinse with water before serving. It’s served with Bathenjan Maqli, Bathenjan Maqli Bel-Basal, Foul Akhdar Bez-Zeit, and other dishes. I like to put pieces of pickles on Arabic flat bread, dip it in little olive oil and eat it, or to make a sandwich wrap (use Arabic flat bread, and put pickles, tomatoes, fresh mint and onion, drizzle with olive oil, wrap and enjoy).
Mkhallal Al-Khiar
1, 2. Bring Lebanese cucumbers, about 4 inch (10 cm) length and 0.6 inch (1.5 cm) diameter (or less than these sizes), and wash them.
3,4. Remove caps from both sides.
5, 6. This is after removing caps.
7. Prick cucumbers several times with a toothpick.
8. Arrange cucumbers in a jar.
9. This is how it looks after arrange them.
10. Dissolve 5 teaspoons coarse salt in 500 ml water.
11. Pour water over the cucumbers, to cover them (quantity of salted water should be suitable to the size of jar).
12. Add one grape to the jar.
13. Use any round piece and put it over the cucumbers to keep them immersed in water.
14. Close the jar, and keep at room temperature for total seven days. You will notice that the color of cucumbers changes when turn into pickles.
15, 16. Store in the fridge on the seventh day.
17, 18. In picture 18, you can see that size of cucumbers is smaller than the one I used, this is the ideal size.
19. Use Mkhallal Al-Khiar as needed. Don’t worry if you see white traces on pickles, just rinse with water before serving. Serve with Batata Mlaffahah Bez-Zeit, Bathenjan Maqli, Fasouliyeh Bez-Zeit, Mtabbal Al-Bathenjan, Shawerma Dajaj, Shawerma Lahmeh, and other dishes.
Mkhallal Al-Khiar Beth-Thoum
1. Bring Lebanese cucumbers.
2. Remove caps from both sides.
3, 4. Cut cucumbers into round pieces with about 1.2 inch (3 cm) thickness.
5, 6. Arrange cucumber pieces in a jar.
7. Dissolve 4 teaspoons coarse salt in 400 ml water.
8. Pour water over the cucumbers, to cover them (quantity of salted water should be suitable to the size of jar).
9, 10. Add one grape to the jar.
11. Use any round piece and put it over the cucumbers to keep them immersed in water.
12. Close the jar, and keep at room temperature for total seven days. You will notice that the color of cucumber changes when turn into pickles.
13, 14. Within six days, the color is changed, add crushed garlic and paprika, and keep at room temperature for more one day.
15, 16. Store in the fridge on the seventh day.
17. Use Mkhallal Al-Khiar Beth-Thoum as needed. Serve with Batata Mlaffahah Bez-Zeit, Bathenjan Maqli, Fasouliyeh Bez-Zeit, Mtabbal Al-Bathenjan, and other dishes.
Mkhallal Al-Qethaa’
1. Bring Armenian cucumber, about 0.6 – 0.8 inches (1.5 – 2 cm) diameter, and wash them.
2. Remove caps from both sides.
3,4. Cut each one into size about 2 – 2.8 inches (5 – 7 cm) long.
5. This is after cutting.
6,7. Arrange Armenian cucumbers in a jar.
8. Dissolve 4 teaspoons coarse salt in 400 ml water
9, 10. Pour water over the Armenian cucumbers, to cover them (quantity of salted water should be suitable to the size of jar).
11. Add one grape to the jar.
12. Use any round piece and put it over the Armenian cucumbers to keep them immersed in water.
13. Close the jar, and keep at room temperature for total seven days. You will notice that the color of Armenian cucumbers changes when turn into pickles.
14, 15. Store in the fridge on the seventh day.
16. Use Mkhallal Al-Qethaa’ as needed. Don’t worry if you see white traces on pickles, just rinse with water before serving. Serve with Batata Mlaffahah Bez-Zeit, Bathenjan Maqli, Bathenjan Maqli Bel-Basal, Fasouliyeh Bez-Zeit, Mtabbal Al-Bathenjan, and other dishes.
Mkhallal Al-Shawandar
1,2. Bring beets, and wash them.
3. Put beets in a saucepan.
4. Cover with water.
5, 6. Turn on heat, and keep on high heat until boiling vigorously, then turn heat to low and keep until beets are tender and cooked, it took for me about one hour.
7,8. Turn off heat, then put beets under running water to cool them.
9, 10, 11,12. Use a knife and peel beets.
13, 14, 15, 16. Cut peeled beets in half.
17, 18. Arrange beets in a jar.
19. Dissolve 3 teaspoons coarse salt in 300 ml water.
21. Close the jar, and keep at room temperature for total seven days.
22, 23, 24. Store in the fridge on the seventh day.
25. Use Mkhallal Al-Shawandar as needed. Next post, I’ll give you a recipe of salad with pickled beets.
Mkhallal Al-Left
1, 2. Bring turnips and beets, rinse in several changes with water.
3, 4. Peel turnips.
5, 6. Remove caps.
7, 8. Cut turnips into french fry-sized pieces.
9. Put turnips in a bowl full of water, and set aside.
10. Peel beet.
11, 12. Cut beet into round pieces.
13, 14, 15, 16. Start arranging turnips in a jar, then beets, then turnips, then beets again.
17. Dissolve of 3 1/2 tablespoons coarse salt in 900 ml water.
18, 19. Pour water over the turnips, to cover them (quantity of salted water should be suitable to the size of jar).
20. Use any round piece and put it over the turnips to keep them immersed in water (you can see the round piece in the picture, it is a tiny plate, I put it upside down).
21. Close the jar, and keep at room temperature for total seven days.
22, 23. Within four or five days from starting, the color is changed, remove the beets from jar and discard them, and keep at room temperature till it complete seven days.
24. Store in the fridge on seventh day.
25. Use Mkhallal Left as needed. Use turnip pickles for this salad (Taiyar Wakhmeh). Serve pickles with Batata Mlaffahah Bez-Zeit, Makmour, Sabanekh Matboukha, Zaher Maqli, Zaher Matboukh. Next post, I’ll give you a recipe of salad with pickled beets.
Mkhallal Al-Malfouf
1,2. Bring white cabbage, and cut in half (I didn’t use whole cabbage, I used half of it, which is about 250 g).
3,4. Take a half and cut into half again.
5, 6. Put cabbage in a bowl, and cover with boiling water.
7,8. Keep cabbage in water for 8 minutes.
9, 10. Drain cabbage in a colander, then put under running water.
11,12. Arrange cabbage in a jar.
13, 14. Bring beet and use a knife and peel it.
15, 16. Cut beet into four quarters, use only two of them.
17. Put beets quarters in the jar.
18. Dissolve 5 teaspoons coarse salt in 500 ml water.
19. 20. Pour water over the cabbage, to cover them (quantity of salted water should be suitable to the size of jar). Add one grape to the jar.
21. Use any round piece put it over the cabbage to keep them immersed in water.
22. Close the jar, and keep at room temperature for total seven days.
23, 24. Within four or five days from starting, the color is changed, remove the beets from jar and discard them, and keep at room temperature till it complete seven days.
25. Store in the fridge on seventh day.
29. Use Mkhallal Al-Malfouf as needed. Serve with Mjaddarah.
Mkhallal Al-Zaher
1, 2. Bring white cauliflower, and remove green part.
3,4. Cut white cauliflower into florets, I used 120 g cauliflower for making pickles (equal to 4 florets).
6. Bring a saucepan and fill with water, and bring it to boil.
7. Once water is boiling vigorously, add cauliflower florets to it and keep for about 5 minutes.
8. Remove cauliflower from water, and put them in a jar.
9. This after arranging in a jar.
10, 11, 12. Bring beet and use a knife and peel it.
13. Cut beet into four quarters, use only two of them
14. Put beets quarters in the jar.
15. Dissolve 1 1/2 teaspoons coarse salt in 300 ml water.
16. Pour water over the cauliflower, to cover them (quantity of salted water should be suitable to the size of jar). Add one grape to the jar. Use any round piece and put it over the cauliflowers to keep them immersed in water.
17. Close the jar, and keep at room temperature for total seven days.
18, 19, 20. Within four or five days from starting, the color is changed, remove the beets from jar and discard them, and keep at room temperature till it complete seven days. Store in the fridge on seventh day.
21. Use Mkhallal Al-Zaher as needed.
Mkhallal Al-Fleifleh
From: Family Recipe / Servings:
PDF Text Only / Print With Images
| 420 g long green peppers
6 tsp coarse salt 600 ml water 1 large grape, or 2 medium grapes |
Bring long green peppers (it’s not hot), and wash them.
Cut the stem off the peppers. Cut in half lengthwise, slice them only 3/4 of the way from stem (I mean from the side that had stem) to base (don’t cut them fully in half). Deseed the peppers (You can keep the seeds if you like). Arrange peppers in a jar. Dissolve 6 teaspoons coarse salt in 600 ml water. Pour water over the peppers, to cover them (quantity of salted water should be suitable to the size of jar). Add one grape to the jar. Use any round piece and put it over the peppers to keep them immersed in water. Close the jar, and keep at room temperature for total seven days. You will notice that the color of peppers changes when turn into pickles. Store in the fridge on the seventh day. Use Mkhallal Al-Fleifleh as needed. Don’t worry if you see white traces on pickles, just rinse with water before serving. It’s served with Bathenjan Maqli, Bathenjan Maqli Bel-Basal, Foul Akhdar Bez-Zeit, and other dishes. I like to put pieces of pickles on Arabic flat bread, dip it in little olive oil and eat it, or to make a sandwich wrap (use Arabic flat bread, and put pickles, tomatoes, fresh mint and onion, drizzle with olive oil, wrap and enjoy). |
Mkhallal Al-Khiar
From: Family Recipe / Servings:
PDF Text Only / Print With Images
| 535 g Lebanese cucumbers, about 4 inch (10 cm) length and 0.6 inch (1.5 cm) diameter (or less than these sizes) 5 tsp coarse salt 500 ml water 1 large grape, or 2 medium grapes
|
Bring Lebanese cucumbers, about 4 inch (10 cm) length and 0.6 inch (1.5 cm) diameter (or less than these sizes), and wash them Remove caps from both sides. Prick cucumbers several times with a toothpick. Arrange cucumbers in a jar. Dissolve 5 teaspoons coarse salt in 500 ml water. Pour water over the cucumbers, to cover them (quantity of salted water should be suitable to the size of jar). Add one grape to the jar. Use any round piece and put it over the cucumbers to keep them immersed in water Close the jar, and keep at room temperature for total seven days. You will notice that the color of cucumbers changes when turn into pickles. Store in the fridge on the seventh day. Use Mkhallal Al-Khiar as needed. Don’t worry if you see white traces on cucumbers pickles, just rinse with water before serving. Serve with Batata Mlaffahah Bez-Zeit, Bathenjan Maqli, Fasouliyeh Bez-Zeit, Mtabbal Al-Bathenjan, Shawerma Dajaj, Shawerma Lahmeh, and other dishes. |
Mkhallal Al-Khiar Beth-Thoum
From: Family Recipe / Servings:
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| 380 g Lebanese cucumbers, cut into round pieces with about 1.2 inch (3 cm) thickness 4 tsp coarse salt 400 ml water 1 large grape, or 2 medium grapes 1 garlic clove, crushed 1/2 tsp paprika |
Bring Lebanese cucumbers.
Remove caps from both sides. Cut cucumbers into round pieces with about 1.2 inch (3 cm) thickness. Arrange cucumber pieces in a jar. Dissolve 4 teaspoons coarse salt in 400 ml water. Pour water over the cucumbers, to cover them (quantity of salted water should be suitable to the size of jar). Add one grape to the jar. Use any round piece and put it over the cucumbers to keep them immersed in water. Close the jar, and keep at room temperature for total seven days. You will notice that the color of cucumbers changes when turn into pickles. Within six days, the color is changed, add crushed garlic and paprika, and keep at room temperature for more one day. Store in the fridge on the seventh day. Use Mkhallal Al-Khiar Beth-Thoum as needed. Serve with Batata Mlaffahah Bez-Zeit, Bathenjan Maqli, Fasouliyeh Bez-Zeit, Mtabbal Al-Bathenjan, and other dishes. |
Mkhallal Al-Qethae’
From: Family Recipe / Servings:
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| 360 g Armenian cucumbers, about 0.6 – 0.8 inches (1.5 – 2 cm) diameter 4 tsp coarse salt 400 ml water 1 large grape, or 2 medium grapes |
Bring Armenian cucumbers, about 0.6 – 0.8 inches (1.5 – 2 cm) diameter, and wash them.
Remove caps from both sides. Cut each one into size about 2 – 2.8 inches (5 – 7 cm) long. Arrange Armenian cucumbers in a jar. Dissolve 4 teaspoons coarse salt in 400 ml water. Pour water over the Armenian cucumbers, to cover them (quantity of salted water should be suitable to the size of jar). Add one grape to the jar. Use any round piece and put it over the Armenian cucumbers to keep them immersed in water. Close the jar, and keep at room temperature for total seven days. You will notice that the color of Armenian cucumbers changes when turn into pickles. Store in the fridge on the seventh day. Use Mkhallal Al-Qethaa’ as needed. Don’t worry if you see white traces on pickles, just rinse with water before serving Serve with Batata Mlaffahah Bez-Zeit, Bathenjan Maqli, Bathenjan Maqli Bel-Basal, Fasouliyeh Bez-Zeit, Mtabbal Al-Bathenjan, and other dishes. |
Mkhallal Al-Shawandar
From: Family Recipe / Servings:
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| 240 g beets
Water, for cooking beets 3 tsp coarse salt 300 ml water |
Bring beets, and wash them.
Put beets in a saucepan. Cover with water. Turn on heat, and keep on high heat until boiling vigorously, then turn heat to low and keep until beets are tender and cooked, it took for me about one hour. Turn off heat, then put beets under running water to cool them. Use a knife and peel beets. Cut peeled beets in half. Arrange beets in a jar. Dissolve 3 teaspoons coarse salt in 300 ml water. Close the jar, and keep at room temperature for total seven days. Store in the fridge on the seventh day. Use Mkhallal Al-Shawandar as needed. Next post, I’ll give you a recipe of salad with pickled beets. |
Mkhallal Al-Left
From: Family Recipe / Servings:
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| 1150 g (about 10 medium) turnips, cut into French fry-sized pieces 70 g (about 1 medium) beet, 3 1/2 tbsp salt 900 ml water |
Bring turnips and beets, rinse in several changes with water.
Peel turnips. Remove caps. Cut turnips into French fry-sized pieces. Put turnips in a bowl full of water, and set aside. Peel beet. Cut beet into round pieces. Start arranging turnips in a jar, then beets, then turnips, then beets again. Dissolve 3 1/2 tablespoons coarse salt in 900 ml water. Pour water over the turnips, to cover them (quantity of salted water should be suitable to the size of jar). Use any round piece put it over the turnips to keep them immersed in water (you can see the round piece in the picture, it is a tiny plate, I put it upside down). Close the jar, and keep at room temperature for total seven days. Within four or five days from starting, the color is changed, remove the beets from jar and discard them, and keep at room temperature till it complete seven days. Store in the fridge on seventh day. Use Mkhallal Left as needed. Use turnip pickles for this salad (Taiyar Wakhmeh). Serve pickles with Batata Mlaffahah Bez-Zeit, Makmour, Sabanekh Matboukha, Zaher Maqli, Zaher Matboukh. Next post, I’ll give you a recipe of salad with pickled turnips. |
Mkhallal Al-Malfouf
From: Family Recipe / Servings:
PDF Text Only / Print With Images
| 1 white cabbage, use only 250 g of it
Boiling water 1 beet, use 2 quarters of it 5 tsp coarse salt 500 ml water 1 large grape, or 2 medium grapes |
Bring white cabbage, and cut in half (I didn’t use whole cabbage, I used half of it, which is about 250 g).
Take a half and cut into half again. Put cabbage in a bowl, and cover with boiling water Keep cabbage in water for 8 minutes. Drain cabbage in a colander, then put under running water. Arrange cabbage in a jar. Bring beet and use a knife and peel it. Cut beet into four quarters, use only two of them. Put beets quarters in the jar. Dissolve 5 teaspoons coarse salt in 500 ml water. Pour water over the cabbage, to cover them (quantity of salted water should be suitable to the size of jar). Add one grape to the jar. Use any round piece and put it over the cabbage to keep them immersed in water. Close the jar, and keep at room temperature for total seven days. Within four or five days from starting, the color is changed, remove the beets from jar and discard them, and keep at room temperature till it complete seven days. Store in the fridge on seventh day. Use Mkhallal Al-Malfouf as needed. Serve with Mjaddarah. |
Mkhallal Al-Zaher
From: Family Recipe / Servings:
PDF Text Only / Print With Images
| 1 white cauliflower, use only 120 g of it (about 4 florets) Boiling water 1 beet, use 2 quarters of it 1 1/2 tsp coarse salt 300 ml water 1 large grape, or 2 medium grapes |
Bring white cauliflower, and remove green part.
Cut white cauliflower into florets, I used 120 g cauliflower for making pickles (equal to 4 florets). Bring a saucepan and fill with water, and bring it to boil. Once water is boiling vigorously, add cauliflower florets to it and keep for about 5 minutes. Remove cauliflower from water, and put them in a jar. Bring beet and use a knife and peel it.Cut beet into four quarters, use only two of them.Put beets quarters in the jar. Dissolve 1 1/2 teaspoons coarse salt in 300 ml water. Pour water over the cauliflower, to cover them (quantity of salted water should be suitable to the size of jar). Add one grape to the jar. Use any round piece and put it over the cauliflower to keep them immersed in water. Close the jar, and keep at room temperature for total seven days. Within four or five days from starting, the color is changed, remove the beets from jar and discard them, and keep at room temperature till it complete seven days. Store in the fridge on seventh day. Use Mkhallal Al-Zaher as needed. |
Notes and Tips
Grape is added because it helps in turning vegetables into pickles. You can substitute it with apple wedges (one wedge of apple is enough, or vinegar (1/2 tsp of vinegar for 500 ml water I guess is enough), but I have never used vinegar because I don’t like to get vinegar’s taste in pickles. I prefer grapes or apple wedges.
Here is picture of round piece I used. Click here and here.
In Syria
Mkhallal Al-Fleifleh is prepared in June, July, August, and September.
Mkhallal Al-Khair and Mkhallal Al-Qethae’ are prepared in May, June, July, August, and September.
Mkallal Al-Shawandar, Mkallal Al-Left, Mkhallal Al-Malfouf, and Mkhallal Al-Zaher are prepared in November, December, January, February and March.
There is also Mkhallal Al-Bathenjan (Pickled Eggplants), it is prepared from baby eggplants (see photo here), they are boiled, allowed to drain, then stuffed with garlic and red pepper powder, then pickled in salted water. It is prepared in August, September, and October. I don’t have eggplants so I couldn’t make it for blog, once I’ve I will update this post.
Mkhallal Al-Fleifleh
Green Pepper I used is not hot, of course you can make pickles with hot peppers. For the type of pepper I used, we buy green peppers in our countries without a label or a name, after searching on net I think this kind is similar to pepperoncini, or Tuscan pepper.
Mkhallal Al-Khiar
You can make plain Mkhallal Al-Khiar in round shape similar to the one with garlic.
Mkhallal Khiar Beth-Thoum
I mentioned in ingredients paprika (this is to make it easy for you), I always use homemade red pepper powder.
Yum! Can’t wait to try them all.
Assalamualikum Dimah – great post, and as usual you make it so easy to do it. This is just what I was looking for. Can you tell me what does the addition of a grape do to it? And can I substitute for something else, maybe a dash of sugar?
Thanks :D
Widad: Thank you for stopping by!
Mariam: Thank you so much!
Grape helps in turning the vegetables into pickles.
You can substitute it with apple wedges (one apple wedge is enough), or vinegar (1/2 tsp of vinegar for 500 ml water I guess is enough), but I have never used vinegar because I don’t like to get vinegar’s taste in pickles. I prefer grapes or apple wedges.
Dimah,
thanks so much for sharing these recipes. I love Syrian pickled vegtables.
Marhaba Dimah! Oh, I would love to make them all! :) It’s winter season and I feel the need to make some interesting pickles! I’ll start with yours! ;) Thanks for sharing!
Cheerz!
Zara
Dear Dimah,
I am so happy to have discovered your lovely blog, I love Syrian food, especially recipes from Aleppo in that they are so unique and have such a myriad of influences. I love Arabic pickled cucumbers, delicious! Thank you for sharing this very detailed post, looks nice and fresh for the Spring and Summer, I will be following your posts!
One time when we visited Aleppo, my husband and I noticed that everyone had started scalding 1,5l soda bottles to make their pickles. Apparently, a new fad. After about the 10th house, we both looked at each other and whispered the same question in English, so no one would understand. . . “how do they get them out?”. My husband finally asked his sister, who nearly died laughing. “You cut the top off, dummy!”