Turshi Khiyar Iraqi Pickles Food

TURSHI SHALGHAM

Steps:

• Wash the vegetables thoroughly and brush lightly.
• Cut both ends of the turnips and scrape the brown spots using the blade of a sharp knife. If the skin of the turnips is hard, peel them, otherwise, leave them as they are.
• Cut turnips in half widthwise and then thickly slice ​​lengthwise.
• Gently remove the cauliflower florets.
• Place the turnips and cauliflower in a large colander inside a large bowl.
• Sprinkle generously with salt, mix well by hand and let them drain for about 10 hours in a cool place. Stir them several times while draining them.
• Meanwhile, prepare the beets: peel and cut thick slices.
• Place in a saucepan and cover with plenty of cold water.
• Bring to a boil over high heat, then lower the heat and let the beets simmer until they are half cooked, about 15 minutes. Let them cool completely in the cooking water. Drain and reserve their cooking water.

TURSHI KHIYAR (IRAQI PICKLES)

Steps:

• Put the cucumbers in a mason jar or jars.
• In a pot, bring the vinegar, salt, garlic, and spices to a boil.
• Remove from the heat and pour over the cucumbers to the top of the jar(s). Seal the jar(s).
• The pickles will be ready within a week. Just watch for the color change.

TURSHI KHIYAR (IRAQI PICKLES)

Steps:

• Put the cucumbers in a mason jar or jars.
• In a pot, bring the vinegar, salt, garlic, and spices to a boil.
• Remove from the heat and pour over the cucumbers to the top of the jar(s). Seal the jar.
• Pickles will be ready within a week. Just watch for the color change.

LIS'AN EL QA'THI - JUDGES' TONGUE (IRAQI STUFFED EGGPLANT)

Steps:

• peel the eggplant, trim off the top and bottom.
• stand eggplant up, and cut LENGTHWISE into 1/8'' thin strips.
• sprinkle with salt, pepper, and cumin.
• heat a very thin layer of oil on a skillet and fry the eggplant slices in batches, turning once to brown on both sides - do NOT overcook (they will cook to perfection at a later stage) - remember to add a fresh (thin) layer of oil for every batch of eggplant fried - let the eggplant slices try on paper towel.
• in a bowl: mix together the ground meats, the medium onion and garlic (both finely minced), spices to taste (don't overkill), and beaten egg.
• form the ground meat mixture into cylinders (sausage like rods) 1'' thick and 2'' long.
• place a portion of the meat stuffing at one enf othe eggplant slice, and WRAP the eggplant around it - place the rolls in a baking dish.
• Slice up one tomato, and layer on top of eggplant/meat rolls.
• In a saucepan, heat 2 tbsp of oil and saute 1 large diced onion. When soft, add in 1 tomatoe (chopped), salt, pepper, tumeric/curry powder, and any other spices. Stir around until fragrant.
• Add tomato paste, beef/chicken stock, and lemon juice - this is your sauce - bring to boil, then cover and let simmer/thicken for 15 minutes.
• Once the sauce is thickened to your liking, pour it INTO the baking dish (it should cover all the rolls and reach near the top of the dish - this is good (more gravy/sauce for the rice, and ensures a nice even cooking of the meat).
• cover with lid (or aluminum foil), and BAKE at 450 degrees for 1 hour (or until done; one hour is certainly enough).
• take out and ENJOY an exotic taste that I am sure you will love; be proud of yourself, you made an authentic and wonderful Iraqi dish.