Preserved lemons, popular in North African Cuisine, are not only beautiful to look at, but a delight to taste! Marinating lemons in salt and their natural juice has been done for centuries. This was done as a way of preserving the lemons to be used during […]
Featuring Assyrian, Middle Eastern, and other inspirational recipes
Pickled or Preserved
This Pickling and Preserving category features recipes for Pickled Mangos (Amba), Pickled Turnips, and Pickled Eggplant. But that’s just the beginning! Pickled vegetables are called “Tourshee” or “Tourshya” in Assyrian. I realize that I make this claim too often: Mom made the best_____( fill in the blank). I can’t help it, she was such an amazing cook! As a matter of fact, there was a time when my Uncle Bob wanted to market her tasty pickles.
I don’t claim to be as a great of a cook as my mom was. However, I do enjoy pickling and preserving fruits, vegetables and such. Besides sharing popular recipes like Pickled Mexican Carrots, I also show you how to preserve lemons, and grape leaves for making Greek Dolmathes.
Sometimes I share recipes that are quite complicated. I wonder to myself how many people out there will actually even tackle the recipe. Then there’s times when I share very basic recipes that even a beginner can master. This is one of those recipes.
If you had told me a few years ago that one day I’d be making my own amba (pickled mango) I wouldn’t have believed you. It’s just not a recipe that any of my family members have prepared before. Amba was purchased, not made. But guess what? Here I am, killing it!
Recently, while visiting my sister in Chicago, we discussed some of mom’s old recipes. I mentioned that I recalled mom making pickled eggplant when I was younger, but didn’t recall her making them in my adult years.
If you love grape dolma (stuffed grape leaves), then listen up! Store-bought grape leaves are gross! They are way too tough, and usually larger than they should be.