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Khodrawat bel Khal

Ingredients

Preparation

  1. Step 1

    A selection of raw vegetables, such as cucumbers, tomatoes, peppers, and radishes, to nibble at is a common way to start a meal.

    Step 2

    An alternative is to turn them into instant pickles. Have carrots, turnips, cauliflower, celery stalks, and small cucumbers, all cut into thin sticks, slices, or florets. Sprinkle generously with salt and let the juices run out for an hour. Then moisten with wine vinegar and leave for a further hour before serving.

Cover of Claudia Roden's The New Book of Middle Easter Food, featuring a blue filigree bowl filled with Meyer lemons and sprigs of mint.
Reprinted with permission from The New Book of Middle Eastern Food, copyright © 2000 by Claudia Roden, published by Knopf. Buy the full book on Amazon or Bookshop.
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