Turnip Pickle

Tags

beets, homemade, How to, middle eastern style pickles, pickles, resering vegetables, salt brine cocentration, tips for pickling vegetables, turnip pickles, turnip recipes

A Middle Eastern style turnip pickles that is healthy, easy, delicious and fun to make at home.

I like pickles.
And who doesn’t?!?!

If you are a pickle lover, then you will like making it at home too. It’s easy and fun to try making your own favorite pickles.

Pickling is one way to preserve the seasonal vegetables and enjoy them all seasons, usually brine is used to marinate and store the vegetables with added salt to produce acidic solution.
In middle east there is a wide variety of pickles, all made from many vegetables. Some of the vegetables that used to pickle is olives, cucumber, turnip, beets, cauliflower, pepper, lemon, cabbage, eggplant….

Middle eastern style pickles is commonly used as a side dish accompanied by many different food and main dishes, it’s an essential part of the Mezze table, and highly liked specially during Ramadan. The preparation of pickles starts a week before Ramadan starts, so it will be ready on time.

Is pickles healthy? Pickles are also a healthy snack. They are low in fat, calories and sugar. They are a good source of fiber that aid in digestion. Pickles also contain valued nutrients such as magnesium, calcium, iron and antioxidants.

Pickling Methods and ingredients: Many get creative with the methods and ingredients in making pickles. Brine may be simple that only contain water and salt with the addition of sugar to enhance the fermentation process like when pickling cucumber, carrots, and turnip. For any recipe using water and salt brine, I usually use 1 tablespoon salt for every one cup of water. Acidic solution, usually vinegar, are also used to marinate and store the vegetables like pickled cabbage (the recipe coming soon). Another middle eastern well known brine is using olive oil like Makdoos pickles (the recipe coming next).

Spices, salt, herbs and many other ingredients are used in making pickles and it gives a special taste to the vegetables.

Here are some tips when making pickles

• Always choose fresh vegetables, it makes a big difference.
• Use canning or pickling salt (not iodized table salt!). Pickling salt has no additives. Iodized salt have anticaking agent that makes the brine cloudy also the iodine contents may change the color and texture of the vegetables as well as possibly leave sediment at the bottom of the jars.
• Use commercial white vinegar with at least 5% acidity. While cider and malt vinegar can add flavor subtleties, they also darken light-colored vegetables.
• Use only soft water (water with low levels of minerals and chlorine). Hard water (water with high mineral levels) can lower brine acidity, possibly affecting food safety.
  To soften hard water, boil for 15 minutes, then allow it to stand covered for 24 hours. Remove any surface scum that forms. Carefully ladle the water from the pot without agitating the bottom sediment.
• Use stainless-steel, glass, or ceramic bowls. Avoid containers and utensils made of copper, iron, zinc, or brass (these materials may react with acid and salt).
• Make sure all jars are sterilized before you pickle in them. Bacteria can ruin a whole batch and even make you sick.
• To allow pickles to mellow, wait at least 1-2 weeks before using.

Turnip Pickles

Turnip pickles is one of my most liked pickles. It has a distinctive flavor, with it’s pretty pink color that comes from using beets with turnip. It’s usually liked with Falafel and Shawarma sandwiches which adds a nice tangy flavor to the sandwich, also it may be decorated on top of Humus and Labni (yogurt cheese) dishes.

•    3 medium-sized turnip
•    1 medium size beetroot
•    1 tablespoons sugar
•    3 tablespoon course pickling salt
•    2 tablespoon white vinegar
•    3 cups water

1- Bring the water to a boil, cool, then add vinegar,  sugar and salt. Stir till they dissolve.
2- Wash turnips well, peel, slice off top and base. Cut turnips and beetroot into slices.
3- Place turnip and beets between them as layers in sterilized jars. Add water with the vinegar over till it covers them. Seal with some olive oil on the top.
4- Close jars well, leave for 20 days before use.

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My Mom’s Za’tar Spice Mix

Tags

breakfast recipes, caraway seeds, homemade, middle eastern, middle eastern pantry food, oregano, pita chips, sesame seeds, spice mix, Sumac, Za'tar, za'tar spice mix, شبس الخبز بالزعتر, طريقة عمل خلطة توابل الزعتر

A popular Middle Eastern spice that is actually a mix of herb and several spices, is easy to make at home, used on just about anything.

There is nothing resemble the smell of my country, Palestine. The green plain land wears its most beautiful dresses every season. The brave mountains and lofty hills all jeweled with olive and pomegranate trees, figs of all kinds. The smell of the wild, wafts through the sun warmed air with aroma of thyme and oregano that fills the villages with fragrances of wild flowers and herbs from sage to chamomile.

Za’tar is the arabic name for the crushed dried oregano and thyme leaves mixed with spices, also for the oregano plant as well. In Middle East, it is like a staple ingredient, a pantry essential, should be kept handy at all the time.

An oregano shrub in my backyard.

Oregano and thyme are wild plants, found mostly in mountinous hills all through the Middle East and Mediterranean region, suitable best in cold areas. You can also plant it in your house but it’s less fragrance than the wild.

Fresh or dried, oregano is dearly beloved plant in Middle East. It’s known for increasing mental acuity. The fresh leaves are washed first then stripped out of their woody stalks and used in fresh salads, and many sauces and soups, it also makes the most delicious bread.

Oregano dries very well, retaining much of it’s flavor for several months, after stipping the leaves, spread in a clean towel in a dry shadowy place until it’s completely dry.

To make the za’tar mix, the dried leaves crushed and ground in local herb shops, they have large mills that accommodate large quantities. At home, you can use a coffee grinder or food processor.

 Duqa is the other name of the spice seasoning blend that used with the oregano and thyme to make the za’tar mix. It’s blend of caraway, dill, coriander, cumin, anise, sumac, and sesame seeds. Basically there’s no fixed recipe for the za’tar mix, the combination and quantities of spices vary from one home to another, it depends on personal preference. Some use oregano and thyme, others use only oregano.

Sumac is an important ingredient in the za’tar mix, which is used to season other food too. As a flavorant ingredient, it gives bread, olives, and yogurt an exquisite tangy taste. It adds the lemony taste to the za’tar mix.

Another important ingredient in making the za’tar spice mix is the sesame seeds, which is first picked from stones and small sticks, then toasted in the oven until it pop, you can also use a griddle pan to toast the sesame at range top.

Za’tar is used in hot and cold dishes. As a simple middle eastern breakfast, usually eaten with some toasted fresh baked pita bread, which is dipped in olive oil first then in za’tar, and perfect with a hot tea, it’s my best favorite. Also, za’tar may used in many dishes from fried halloumi cheese, to za’tar bread manaqeesh, or za’tar coated yogurt balls or may be as a season for many chicken and meat dishes, and many other savory dishes. As a delicious healthy snack try to make these incredibly delicious and addictive pita chips.

Za’tar can be found mixed and ready to use in almost all middle eastern markets, but it’s so easy and most be-referable to make it at home.

Za’tar Spice Mix

1 pound (16 oz) oregano leaves, washed, dried, and ground (this will yield about 1 1/2 cup)
1 tablespoon olive oil
3 tablespoon sumac seeds, ground
1 tablespoon caraway seed, ground
1/2 tablespoon dill seed, ground
1/2 tablespoon anise seed, ground
2 tablespoon sesame seeds, toasted and ground
1 teaspoon salt
1/2 tablespoon cumin seeds, ground
1/2 tablespoon coriander seeds, ground
1/3 cup sesame seeds, picked and toasted

In a large bowl, add the ground oregano. Working with your hands, add the olive oil slowly, and massage the oregano, this will moist the dried oregano and stops it from fluffing and skittering all around the place.

Set a fine mesh sieve over the bowl, and pass the ground sumac, in case there’s still some seed pits.

Add the rest of spices and salt.

Spread the sesame seed in an oven sheet, and place it in the oven at 400 f, toast, stirring constantly, until the seeds begin to pop and crackle like a popcorn. Watch carefully, remove from the oven, add it while it’s warm to the za’ar mix.

Remember, In za’tar blend, there’s no specific measurement for the ingredient, so feel free to adjust the quantities to accommodate your tasting preferances.
Mix all together, set a side to cool completely before you pack into storage jars. Store in air tight jars up to Year.

Pita Chips

Thin pita bread
Zatar spice mix
Olive oil

Split the pita bread into two round sheets, stack it over each other. Brush or spray with olive oil. Spread the zatar mix on each pita sheet. Cut into triangles. Spread in an oven sheet, be careful not to crowd, bake at 300 f for 10 min, watch carefully.
Set in large bowl, let cool.

خلطة الزعتر على طريقة والدتي

للعيار حاولت ان اضع عيار لكميات صغيره
ولكن على طريقة الوالده كل ١٠ كيلو زعتر ورق منشف تعطينا ١ كيلو مطحون

لعمل ١/٢ كيلو زعتر ورق منشف يعطينا حوالي ١ ١/٢ كوب مطحون يلزم الاتي
١ م ك زيت زيتون
٣ م ك سماق
١ م ك كراويه مطحون
١/٢ م ك عين جراده مطحون
١/٢ م ك يانسون مطحون
٢ م ك سمسم محمص مطحون
١ م ص ملح
١/٢ م ك كمون مطحون
١/٢ م ك كزبره مطحون
١/٣ كوب سمسم محمص ساخن

نخلط جميع المقادير مع بعض
نتركها تبرد تماما وتعبا بمرتبانات وتخزن

لعمل شبس الزعتر
نحتاج خبز رقيق جدا
نفتحه نصفين
يدهن او يرش بزيت الزيتون
يرش بالزعتر
يدخل فرن محمى مسبقا على ٣٠٠ ف لمدة ١٠ دقائق
يترك يبرد

Smile and Say Cheese: How to Make Halloumi at Home & Fried Halloumi Salad

Tags

cheese, cheese making, cow's milk, fried halloumi, from scratch, halloumi, Homemaid, How to, How to make halloumi at home, making cheese at home, Mezze table, Middle East, Rennet, step by step, Za'tar

Why to pay high prices for halloumi cheese while you can make it at home? You will be amazed how easy it is!

I like making things from scratch, especially if it is much expensive to buy from stores. I know, mostly I don’t have time to do everything, but making thing from scratch makes me proudly happy. Being a middle eastern, I grew up eating cheese from that kind- the white and salty brined cheese, the twisted or Mojadallah, Kashkawan the creamy cheese. There were also many kinds of imported yellow cheeses, but not really my big fan.

The white brined cheese is a kind of cheese which is an everyday stable food on the middle eastern table in savory or sweet dishes, delicious and rich that you can’t stop eating.

Like the Nabulsi and Akawi cheese, halloumi is one of many kinds of traditional white Middle Eastern brined cheese. Originally from Cyprus and also known in various countries of the middle east, particularly in Palestine, Jordan, Syria and Lebanon. It is produced mainly from goat and sheep milk, although cow’s milk is now widely used in making this kind of cheese(the one which I used with the addition of more fresh cream to the milk), or a combination of the sheep and cow’s milk.

I like to add flavors to the cheese, with mahlab (Prunus mahaleb) and mastic (Pistacia lentiscus) added to the boiling brine, or sometimes flavored with black sesame seed which added to the brine after boiling.

Halloumi texture is firm and rubbery until grilled or pan-fried, then It becomes crispy on the outside and soft and elastic In the middle. It is commonly used as a salty table cheese, it can be fried in oil, or grilled. The flavor is similar to mozzarella, only with more salt.

Generally, as a table cheese, I enjoy serving it as part of mezze with some fruits and crackers on the side.

It is also used as a filling in savory pastries, like in the Minted Cheese Stuffed Rolls 

Holloumi is wonderful when grilled or fried, served at breakfast or brunch. I like it fried in olive oil, sprinkled with Za’tar spice mix, served with some pita bread and some fresh vegetable. Serve it straight from the pan, as it becomes rubbery when cool.

Equipments to make the cheese:

No special equipment required to make halloumi cheese, but you need at least a large pot to heat the milk, thermometer, colander, sieve, cheese cloth or muslin cotton cloth

Step By Step on How to Make Halloumi at Home:

2 gallons vitamin D cow’s milk
2 cups fresh cream (whipping cream)
1 teaspoon pickling salt + 1/2 more for the brine
1/4 tablet rennet
1/2 cup cold milk
1 teaspoon mahleb
1/2 teaspoon mastic

I started with 2 gallon of milk, full-cream and not homogenized. In a spice infuser, place 1/4 teaspoon crushed mastic gum and 1/4 teaspoon crushed mahleb, immerse in the milk while heated. Heat milk to 85-90 f (use the thermometer) slowly on low heat in heavy stainless steel sauce-pan (do not use aluminum). Add the cream and the pickling salt, stir the milk. Add the dissolved rennet, I used the tablet rennet(follow the instruction on the rennet), dissolve 1/4 tablet (you have to crush it first)into 1/2 cup cold milk, stir then add to the heated milk, stir quickly for 1 min.

Let the milk rest for 45-60 minutes (or until a clean break), covering the pot with a lid and keeping the temperature constant on 85-90 f (you may like to place the pot into a bigger pot with hot water, or wrap it with a warm towel, or keep it in a pre heated oven (warm the oven for couple of minutes then turn the heat off).

To check for a clean break, use a knife to make a cut through the curd.

Cut the curd into 1/2 inch cubes.

Using a large hand sieve, take some clotted cheese, shake lightly to drain out some of the whey, place in cheese cloth lined colander. Fold the corners of the cloth over the cheese, and place a heavy weight on the top, let set to drain for 1-2 hours. Reserve the whey.

The cheese should be firm with spongy consistency. Take the cheese from the mold and cut it into 2″ thick strips, add sprinkle with salt and let aside.

Make a brine with 2 quarts of the whey and 1/4 cup pickling salt. Add the mastic and mahlab infuser ball. Bring to a boil, add the cheese pieces, let boil for 1 min, then take the cheese pieces into clean linen lined shallow dish.

Arrange the cheese in the jars, add the brine to fill the top, sprinkle some nigella seed. Reserve in the refrigerator.

Some tips:

Using the Rennet

You can use the tablet rennet, follow the directions on how to use it. Usually found at cheese making stores, or at the internet. I bought mine from a pharmacy in the middle east. There is also liquid rennet available. When purchasing the rennet, just make sure to ask about the source, especially if you are seeking kosher.

Flavoring the Cheese

Halloumi has a distinctive flavor. In middle east most white cheeses flavored with mastic and mahlab, or nigella seeds, anise and caraway seeds might be used too, those can be found in middle eastern stores. Some other flavores used is mint, olives, or dried tomato. If you don’t have spice infuser, you can put the mastic and mahlab in small piece of cloth and wrap it around like a purse.

Brine Concentration

Brines used to store these cheeses are normally 16% salt, the minimum for minimizing unwanted bacteria growth.
Higher % salt can be used, but is not required and will make the cheese taste very salty.
Lower % salt will result in a more immediately edible cheese but with shorter shelf life due to unwanted bacteria growth

Base Fluid

Base fluid options for making brine for ripening cheese are water, a mixture of water and whey, or all whey from making cheese.
Using whey gives the brine a higher calcium component, also makes the brine ripened cheese more flavourful.

Before Serving
Because of being reserved in salty brine, soak the cheese in warm water for 1/2 an Hour, to get rid off some of the salt and this will also make the cheese more soft.

How to Make Yogurt Cheese Balls

Tags

breakfast recipes, dairy food, Homemade yogurt, How to, labne, middle eastern breakfast food, middle eastern food, middle eastern pantry food, milk products, step by step, toast sandwich ideas, كيفية عمل اللبنه بالمنزل, لبنه, لبنه مكوره, لبنه بالبندوره المجففه والنعنع, لبنه بالزعتر, Yogurt, yogurt cheese, yogurt cheese balls, yogurt cheese spreed, yogurt cheese with sun dried tomato and fresh mint, yogurt cheese with zatar spice, yogurt recipes

Yogurt Cheese Balls “Labneh”, makes one of the middle eastern stable breakfast dish and a quick standby for a snack spread on pita bread or crackers.

Preserved in oil, “Labneh Mokawara” yogurt cheese balls, is one of the old and essential middle eastern pantry food. Stored in a special storage room  alongside with other foods like brine cheese, dried legumes and beans, wheat, spices and pickles. That was an old way to store middle eastern food items. Nowadays everything is  available in stores and ready for quick pick up.

Making yogurt cheese at home is very easy, it’s no more than yogurt that has been strained to separate it’s whey component, usually by hanging the yogurt in cloth bags. To make the cheese balls, you need to shape them into pearly little balls, then stack in olive oil. As the natural bacteria present in the yogurt ferment, the flavor is slightly modified.

To make yogurt cheese spread:

Yogurt (homemade recipe here)
salt

Pour the cold yogurt into a cloth or cheese cloth bag, sprinkle with salt and mix. Tie and let hang to drain for 1 day (I found that my kitchen cabinet door knob is a good hanger, you may try that).
Remove yogurt from bag and place in a mixing bowl. Add more salt if need it. refrigerate in a covered container. It’s prefered to spread the top of the yogurt cheese with some olive oil to store for long time and prevent the mold from forming on the top.

To make the yogurt cheese balls:

the same for the cheese spread, but in order to be able to roll the yogurt into a ball you need to let the yogurt hang to drain for more time until it becomes the consistency of cream cheese.
Remove yogurt from the bag and place in a large bowl. Add salt if need it and mix. Make balls the size of a walnut, using a little oil on the palm of your hands to prevent sticking. Place the balls on a clean towel for about 2 more hours to drain more of the moisture.

To make yogurt cheese balls flavored with fresh mint and sun-dried tomato:
chop some sun-dried tomato and some fresh mint leaves, mix together. Roll the yogurt balls into the mixer, then in olive oil. Drop into sterilized Jars, covered with oil and seal.

to make za’tar coated cheese balls:
Roll the yogurt balls into za’tar spice mix, then in olive oil. Arrange the balls into the cleaned jars, add more oil and seal.

To make a humble quick breakfast yogurt cheese sandwich:

This is my favorite breakfast sandwich, just be creative, you may add whatever you want. Love it with some pickle on the side.
1`small cucumber, grated coarsely
1 tablespoon chopped fresh mint leaves
1 tablespoon chopped black or green olives
2-3 tablespoons Labneh (yogurt cheese spread)
olive oil

Mix all, spread on toasted bread slices, and enjoy.
Highly recommended 🙂 : Serve with your choice of pickles on the side.