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Libyan Pickles Mseyer المصير م� لل ليبي سريع
Mseyer is a Libyan quick-pickled vegetable relish served as an accompaniment to many Libyan main courses, and it is an absolute must with Imabwakh (steamed) dishes.
Ingredients:
1 carrot
Prepare the vegetables as shown below
Libyan Pickles Mseyer المصير م� لل ليبي سريع
Monday, March 17, 2014
Mseyer is a Libyan quick-pickled vegetable relish served as an accompaniment to many Libyan main courses, and it is an absolute must with Imabwakh (steamed) dishes.
A variety of vegetables such as carrots, cucumber, chilli peppers, are diced and soaked in lemon juice and vinegar. You can play with the proportions and ingredients of Mseyer according to taste.
The crunchy texture and the tart, refreshing taste gives an extra relish to every meal. Mseyer does not use much salt, so store in the fridge.
Ingredients:
1 carrot
2 Arabic (small) cucumbers
2-4 fresh hot chillies
2 tbsp finely chopped parsley
1 tbsp finely chopped coriander (optional)
1 large garlic clove, grated
1 tsp ground cumin
Salt to taste
2 tbsp vinegar
1 tsp citric acid salt ( you can double the amount of vinegar and lemon juice instead )
Juice of 1/2 a lemon, cut the other half into triangular segments
Cauliflower, seperated into tiny florets (optional)
2-4 fresh hot chillies
2 tbsp finely chopped parsley
1 tbsp finely chopped coriander (optional)
1 large garlic clove, grated
1 tsp ground cumin
Salt to taste
2 tbsp vinegar
1 tsp citric acid salt ( you can double the amount of vinegar and lemon juice instead )
Juice of 1/2 a lemon, cut the other half into triangular segments
Cauliflower, seperated into tiny florets (optional)
Prepare the vegetables as shown below
Put the hot chillies in a deep plate, add one teaspoon salt cover with boiling water, leave to soak for five minutes, then drain. Place the chillies in a glass jar, add the rest of the ingredients and enough cold water to cover, then close the jar and shake well.
Ideally Libyan Pickles should be made at least 6 hours in advance, but reality means on many rushed Fridays the pickles are made just before starting the couscous they will be served with.
Ideally Libyan Pickles should be made at least 6 hours in advance, but reality means on many rushed Fridays the pickles are made just before starting the couscous they will be served with.
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