PIC

KLE

SMixed Pickles

Green Olives

Black Olives

Turnip Pickles

Mixed Olives with Coriander

Mixed Olives with Green Oregano

Eggplant Pickles

Strained Yoghurt Reserve

Olives with Chili and Walnut

Mixed PicklesKabees mshakkal

ÖÎm® j¹GÆCocktail Marinade

This dish contains a wide varietyof vegetables.

2 cups peeled and sliced carrots2 cups sliced cucumbers2 cups seedless sliced bell peppers2 cups peeled garlic cloves10 peeled small onions2 cups of cauliflower florets2 cups vinegar½ cup coarse salt8 cups water

Mixed PicklesDissolve salt in water, addvinegar and stir over mediumheat. Bring to a boil. Put aside tocool.Arrange mixed vegetables insterilized jars. Add strainedliquid to cover. Sprinkle someolive oil over.Close jars tightly. Store in a dryplace for a month before using.

Green OlivesAl Zaytoun Al Akhdar Al

Makbous gÅGÎ�C du\ÁC ̧ ÅKØfÜC

Olives Vertes

Perfect with strained yoghurt.

2 kg (64 oz) fresh green olives,washed well, soaked for 2 days(change water twice a day) and drained10 seedless lemon slices5 cups water¾ cup coarse salt

Dissolve salt in water.Hit each olive separately with amallet or smooth stone (only theflesh has to be cracked, do nothit too hard as the seed shouldremain intact).Fill sterilized jars with olivesmixed with lemon slices. Strainsalted water then add to fillcompletely. Sprinkle some oliveoil over.Close jars tightly. Store in a dryplace for 1 month before using.

Green Olives

Note: You can add small fresh chiliesto olives in sterilized jars if desired.

Black OlivesAl Zaytoun Al aswad

_ Å h Á C ¸ Å K Ø f Ü COlives Noires

Perfect with strained yoghurtand pizza.

2 kg (64 oz) black olives, washed anddrained10 seedless lemon slices200 g (7 oz) coarse salt to rub olives5 cups water¾ cup coarse salt to dissolve in water

Rub olives with salt, soak inwater for 4-5 days. Drain.Dissolve salt in 5 cups of water.Strain, then put olives andarrange the lemon slicesbetween the olive layer in jarsand pour strained salted waterto cover. Sprinkle some olive oilover.Close sterilized jars tightly andstore in a dry place for 1 monthbefore using.

Black Olives

Note: You can add small fresh chiliesto olives in sterilized jar (as desired).

Turnip PicklesKabees Al liftLÍÈÜC j¹GÆ

Navets Marinés

Arabs eat pickles with almostall main meals.

1 kg (32 oz) medium turnips1 small beetroot2 tablespoons sugar¼ cup coarse salt1 liter water

Wash turnips well, peel darkspots, slice off thinly top andbase parts.Cut turnips and beetroot intoslices.Bring water to a boil then addsugar and salt. Stir till theydissolve. Cool.Place turnip as layers insterilized jars. Place beetrootbetween turnip layers. Addwater over till it covers them.Close jars well, leave for 20 daysbefore use.

Turnip Pickles

Mixed Olives with CorianderZaytoun mushakal

maa al kizbara M d F f Æ ó ® Ö Î m ® ¸ Å K Ø e

ù G X ï A C d u \ Olives à La Coriandre

One of the many olive mixturesprepared at goodies.

½ kg (16oz) stoned pickled greenolives (zayton akhdar makbous)½ kg (16oz) stoned pickled blackolives (zaytoun aswad makbous)½ kg (16oz) coarsely chopped seededred bell pepper1 bunch finely chopped greencoriander leaves¼ cup dried coriander seeds½ cup lemon juice¼ cup olive oil

Mixed Olives with CorianderMix olives, add bell pepper,coriander leaves and seeds,lemon juice, and olive oil.

Mixed Olives with Green OreganoZaytoun maa al zaatar al

akhdardu\ÁC dKâqÜC ó® ¸ÅKØeOlives Avec Du Thym

Vert

A delicious mixture served withmain dishes.

½ kg (16oz) stoned pickled greenolives (zayton akhdar makbous)½kg (16oz) stoned pickled black olives(zaytoun aswad makbous)1 cup chopped green oregano½ cup lemon juice½ cup olive oil

Mix all ingredients and place in aserving platter. Sprinkle someolive oil on top.

Mixed Olives with Green Oregano

Eggplant PicklesKabees albathinjan bil

Jawze Å U Ü D F ¸ D U é a D G Ü C j ¹ G ÆAubergines Aux Noix

One of the most famous picklesin the Arab world.

1 kg (32oz) baby eggplants2 heads garlic, peeled and crushedwith a dash of salt1 cup ground walnuts1 tablespoon piquant red pepper,choppedolive oil to cover olives

Wash eggplants and drain. Cutoff stems. Put in a pot, invert aplate on them. Add water, bringto a boil over medium heat.Reduce heat and cook for 25minutes or till tender. Drain.Mix garlic, walnut, and pepper.Slit eggplants on one side andstuff with garlic mixture. Press toclose.Arrange stuffed eggplants insterilized jars and pour olive oilto cover. Close tightly.Store in a dry place for onemonth before using.

Eggplant Pickles

Strained Yoghurt ReserveLabneh makbouseh

NhÅGή N°GÜLabneh Réservée

Labneh Makbouseh can bepreserved in oil for months andkeep its taste.

½ kg (16 oz) of labneh3 cups olive oil2 tablespoons salt (as desired)

4

Place labneh in a bowl. Mix wellwith salt. Make walnut size balls,using a little oil on the palm ofhands to prevent sticking.Repeat till all is done.Drop into sterilized jars, coverwith oil and seal. Store at roomtemperature.Leave for 24 hours before youeat from it.

Strained Yoghurt Reserve

Olives with Chili & WalnutZaytoun mushakal maa

fulayfleh NÈ͹ÈÔ ó® ÖÎm® ¸ÅKØe

eÅTï NÍØdXOlives Aux Noix et au Chilli

A delicious olive dish for chililovers.

½ kg (16oz) stoned pickled greenolives½ kg (16 oz) stoned pickled blackolives1 cup chopped walnut½ kg (16oz) chopped seeded red chili,fried in some oil2 tablespoons ground red pepper1 cup olive oil

Put ½ cup olive oil in a pot onmedium heat. Stir in bell pepperand pepper until the liquidevaporates.Remove from heat. Add peppermixture and half quantity ofwalnuts to olives.Serve olive mixture in a servingplatter garnished with walnutsand olive oil.

Olives with Chili & Walnut