1 hour ago, Smithy said:Nice photos, everyone! I often turn to this topic for inspiration and come away feeling like a slacker. :-)
Nicolai, this looks like meat spread atop a flatbread and then folded for easy eating. Have I got that right? What is the 'Ajeen'? Next question: what king of vinegar and pickling spices were used there? I recently discovered pickled turnips and think they're a wonderful thing. Wouldn't mind learning how to do them myself.
Hello Smithy
1- Lahm bel Ajeen is akin an open thin pizza with meat.
Lahm= Meat
Bel Ajeen= In a dough
We double fold it, squeeze some lemon and eat it as a sandwich.
The plated stuff is the posh way to eat it and for the photograph.
2- Pickling Turnips
1kg Turnips
1 cup red or white wine vinegar
5 cups water
2 1/2 large salt spoons
- Wash and cut and discard top and bottom
- Cut into chunks or cut but do not separate from the turnip.
- First dilute the salt in water and then add the vinegar
- Add cut Beetroots for pink color
- Red Chillies finely cut is optional. We do not add Chillies
- Place in jar and cover with the pickling liquid for 2 weeks
- Enjoy
