Egyptian cuisine offers a delightful array of pickled vegetables, and pickled turnips are a beloved staple. Known in Egypt as “Lift,” these bright pink delights bring a tangy, slightly salty flavor to your palate, making them an essential companion for dishes like falafel and shawarma. With their visually striking color and unique taste, they are a feast for both the eyes and the taste buds.
Historically, pickling has been a crucial method for preserving vegetables across the Middle East. In Egypt, the addition of beetroot not only adds a beautiful pink hue but also subtly enhances the taste profile of these pickles. Often enjoyed as mezze or a condiment, pickled turnips are simple to prepare yet immensely rewarding in flavor and texture.
Ingredients
- 2 large turnips
- 1 small beetroot
- 1 cup of white vinegar
- 2 liters of water
- 4 tablespoons of salt
- Optional: Cabbage or lettuce for extra crunch
Preparation
- Wash the turnips thoroughly and trim any imperfections.
- Slice the turnips into finger-sized pieces, ensuring they are firm and not soft.
- Place the turnip slices into a bowl and sprinkle 1 tablespoon of salt over them. Let them sit for about 2 hours until the water is drawn out.
- Rinse the turnips well under cold running water to remove excess salt.
- Thinly slice the beetroot, retaining all parts for maximum color infusion.
- In a large jar, layer the turnip slices and beetroot slices.
- In a separate container, mix the white vinegar, water, and remaining salt until fully dissolved.
- Pour the vinegar mixture over the turnips and beets, ensuring everything is submerged.
- Seal the jar tightly and let it sit at room temperature for 10-15 days, depending on the weather conditions.
Did you know?
Pickled turnips are not just a vibrant addition to your dishes; they also boast numerous health benefits. The fermentation process enriches these turnips with probiotics, which aid in digestive health. The presence of beetroot adds an extra nutritional punch, as beets are rich in antioxidants, fiber, and essential nutrients such as folate and potassium.
In Middle Eastern and Arabic cuisine, pickled turnips are often enjoyed with a variety of foods including grilled meats, falafel, and sandwiches. Their tangy flavor pairs exceptionally well with the earthy, rich flavors of these dishes.
Although they are a traditional staple in Egyptian meals, they are also popular in Lebanese and other Middle Eastern culinary traditions. Interestingly, the quick pickling process allows for a rapid infusion of flavors, making it a quick and convenient way to add a healthy and vibrant element to your meals.
So, the next time you’re pondering what to do with those extra turnips, consider making these pink pickled delights. Not only are they easy to prepare, but they also add a delightful burst of flavor and color to any dish, showcasing the timeless charm of traditional Egyptian cuisine.
