How to Make Middle Eastern Achar Lefet Asian Cooking Recipe Cuisine

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Gulf States Achar Lefet (Pickled Turnips)


This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

 Recipe Makes for 4-6 Servings:

 1/4 cup rock salt

 1 kg small white turnips (about 8 pcs)

 1 small beetroot

 1 garlic clove, peeled and cut in half lengthways

 1 cup white vinegar

 Directions:

 Put the salt in a saucepan with 2 cups water. Bring to a boil, stirring until the salt has dissolved. Cool.

 Peel the turnips and cut into quarters or sixths. Peel the beetroot and cut into thick strips.

 Pack the turnips in a large sterilized jar, placing the beetroot strips and garlic between the layers.

 Stir the vinegar into the cooled brine and pour over the turnips. Remove the air bubbles. Seal with a glass or plastic lid.
Leave in a cool place for at least 3 weeks before opening. Once opened, refrigerate.
For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..



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