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Kabees lifit
Kabees lifit: shocking-pink Lebanese pickled turnips coloured with beetroot
No falafel or shawarma wrap in Beirut is complete without a few batons of kabees lifit, the crunchy, vinegary pickled turnips that glow pink from a slice of raw beetroot in the jar. Lebanese families put them up in autumn when turnips are young and sweet, and a bowl sits on the mezze table next to olives and green chillies. They are sharp, salty and crisp, and cut through grilled meats, fried kibbeh and hummus. Common mistake: using iodised table salt, which clouds the brine; use pure fine salt or sea salt. Chef's tip: choose small, firm turnips with smooth skins — big woody ones stay bitter however long they pickle.
- Total time
- 25 min
- Difficulty
- easy
- Serves
- 12
Ingredients
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Fresh ingredients (2)
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Method
0/5 doneStep 1: Wash a 1.5-litre jar (or two smaller ones) in hot soapy water, rinse and dry it in a low oven.
Step 2: Bring 3 ¼ cups water and 3 tbsp sea salt to the boil in a saucepan, stirring until the salt dissolves. Take off the heat and stir in 1 cup white vinegar. Let it cool until just warm.
5 minStep 3: Pack 2 ¼ lb small white turnips tightly into the jar, tucking in 1 raw beetroot slices, 3 cloves garlic and 1 bay leaf as you go so the colour spreads evenly.
Step 4: Pour over the brine to cover completely; weigh the vegetables down with a small saucer or a folded cabbage leaf if they float. Close the lid.
Step 5: Leave at cool room temperature, out of the sun, for 6–7 days until the turnips are bright pink through and pleasantly sour. Then keep in the fridge and eat within 1 month.
Nutrition per serving
- Calories
- 25 kcal
- Protein
- 1 g
- Carbs
- 5 g
- Fat
- 0 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kabees lifit take?
- About 25 minutes in total: 20 minutes to prepare and 5 minutes to cook.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
- What can I use instead of white vinegar?
- Cider vinegar or rice vinegar, same amount.
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