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Recipes with mixed pickles

3 recipes that use mixed pickles, with photos, step-by-step instructions and cook times. The quickest, Kebda iskandarani (Alexandrian liver), takes 25 minutes. It is most often cooked with garlic, coriander and cumin.

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Pastramă de oaie

Autumn, when the flocks come down from the summer pastures of Moldavia and Wallachia, used to be pastramă season: slabs of mutton were rubbed with salt, garlic and spice, pressed, then dried in the sun and wind for days before being grilled over embers. Sun-drying raw meat at home is risky, so this is a safer version: the meat cures for 1 to 2 days in the fridge, dries uncovered on a rack in the fridge for a few hours, and is then grilled until cooked through. You still get the deep, garlicky, slightly gamey taste and the salty, caramelised edges. It is served hot with mămăligă, pickles and a glass of must-like grape juice in October. The traditional sun-dried, uncooked kind is not for pregnant women, young children or anyone with a weakened immune system. The common mistake is cutting the slabs too thick: keep them to 1.5 cm so the cure gets in and they cook through evenly. Chef's tip: lamb shoulder works if you cannot find mutton; it is milder, so add an extra clove of garlic.

1470 minRomanianMeatGluten free
by KrazyBadal 0 views

Kebda iskandarani (Alexandrian liver)

After dark in Alexandria, carts and tiny shops fry liver to order on blackened griddles, and a couple of small, crackly baguette sandwiches of kebda make a late supper or a working breakfast all over Egypt. The liver is sliced into thin ribbons and seared hard and fast with plenty of garlic, hot green chilli, green pepper and cumin, finished with lemon so it stays juicy, tender and sharp. Stuff it into soft rolls with a smear of tahini and a few pickles. Liver is very rich in vitamin A, so pregnant women are usually advised to avoid it. Chef's tip: soak the strips in cold water for 15 minutes and pat them very dry; they sear rather than stew and taste milder.

25 minEgyptianMeatSpicy
by KrazyBadal 0 views

Hawawshi

Walk through downtown Cairo in the evening and you will smell hawawshi before you see it: round baladi breads split open, packed with minced beef, onion, green chilli and warm spices, then baked until the bread turns crisp and the fat from the meat soaks into the crumb. Street stalls sell it wrapped in paper with pickles and tahini; at home it is a quick Friday supper. Pitta works well if you can't find baladi bread. The mistake most people make is packing in too thick a layer of meat, so the bread burns before the middle is cooked; keep it about 1 cm thick. Chef's tip: squeeze the grated onion in a sieve before mixing it in, or the filling turns wet and the bread goes soggy.

40 minEgyptianFast Food
by KrazyBadal 0 views

Goes well with mixed pickles