Orange Blossom Water

Today’s post is about two kinds of salads:

1- Salatet Mkhallal Al-Shawandar (Salad prepared with Pickled Beets).

2- Salatet Mkhallal Al-Left (Salad prepared with Pickled Tunrips). I learned it from a chef from Aleppo, and they call it “Salatet Set Kalileh”.

Let’s make Salatet Mkhallal:

Salatet Mkhallal Al-Shawandar

1. Bring Mkhallal Al-Shawandar (Pickled Beets).

2, 3, 4. Cut into small cubes.

5, 6. Transfer into a bowl, and set aside.

7, 8. In another bowl, mix tahini, lemon juice and water.

9, 10. Add tahini sauce to pickled beets cubes.

11. Toss, taste and add salt if needed.

12. Transfer into serving plate, and sprinkle with dash of dried mint. I usually keep the salad in the fridge for an hour before serving, this will bring up the flavors.

13. Serve as appetizer.

Salatet Mkhallal Al-Left (Set Kalilah)

1. Bring Mkhallal Al-Left (Pickled Turnips).

2, 3, 4. Cut into small cubes.

5, 6. Transfer into a bowl.

7, 8. Bring pickled hot green pepper (same in picture), and cut into small pieces.

9, 10. Add pickled hot green pepper into pickled turnip cubes.

11, 12. Bring onion, and cut into small pieces.

13, 14. Add onion into pickled turnip cubes.

15, 16, 17, 18. Bring tomato, and cut into small cubes.

19, 20. Add tomato cubes into the mixture of pickled turnip, pickled hot green pepper and onion.

21, 22. Season with cumin, and olive oil.

23. Toss together, taste and add salt if needed.

24. Transfer into a serving plate. I uausally keep the salad in the fridge for an hour or two before serving, this will bring up the flavors.

25. Serve with Mjaddarah.

Salatet Mkhallal Al-Shawandar

From: Family Recipe / Servings: 1 Person
PDF Text Only / Print With Images

70 g Mkhallal Al-Shawandar (Pickled Beets), cut into small cubes 1 tbsp + 1/2 tsp tahini 1 tbsp lemon juice 1 tbsp water Salt, if needed Dash of dried mint

Bring Mkhallal Al-Shawandar (Pickled Beets). Cut into small cubes. Transfer into a bowl, and set aside. In another bowl, mix tahini, lemon juice and water. Add tahini sauce to pickled beets cubes. Toss, taste and add salt if needed. Transfer into serving plate, and sprinkle with dash of dried mint. I usually keep the salad in the fridge for an hour before serving, this will bring up the flavors. Serve as appetizer.

Salatet Mkhallal Al-Left

From: Family Recipe / Servings: 1 – 2 People
PDF Text Only / Print With Images

100 g Mkhallal Al-Left (Pickled Turnips), cut into small cubes 2 pieces pickled hot green pepper, small in size, cut into small pieces (see the picture to know the type) 1 small onion, cut into small pieces 1 medium tomato, cut into small cubes 1/2 tsp cumin 2 tbsp olive oil Salt, if needed

Bring Mkhallal Al-Left (Pickled Turnips). Cut into small cubes. Transfer into a bowl. Bring pickled hot green pepper (same in picture), and cut into small pieces. Add pickled hot green pepper into pickled turnip cubes. Bring onion, and cut into small pieces. Add onion into pickled turnip cubes. Bring tomato, and cut into small cubes. Add tomato cubes into the mixture of pickled turnip, pickled hot green pepper and onion. Season with cumin, and olive oil. Toss together, taste and add salt if needed. Transfer into a serving plate. I usually keep the salad in the fridge for an hour or two before serving, this will bring up the flavors. Serve with Mjaddarah

Notes and Tips

Recipe of Pickled Beets and Pickled Turnips is available in this post (Mkhallal).

This entry was posted on Friday, January 31st, 2014 at 9:17 PM and is filed under Syrian Cooking. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.