Torshi makhloot
- mixed delicacies

INGREDIENTS

SERVES

4

METHOD

2 aubergines
Enough vinegar to cover the vegetables
1 or 2 chopped cloves of garlic
2 dl of chopped peppermint, rosemary, basil, coriander, and parsley.
100 g of green Turkish pepper
300 g of small cucumbers
300 g of carrots
300 g of French beans
2 or 3 celery sticks
1 cauliflower
Salt

SERVE AS SIDE DISHES TO MEAT DISHES. TAKE A TEASPOON OF TORSHI MAKHLOOT AND EAT IT WITH
THE MAIN DISH. IT DOES NOT TASTE AS GOOD ON ITS OWN OR AS A SPREAD.

1 Peel the aubergines and chop them well. Mix them with 2 dl of vinegar. Add the garlic.
2 Rinse the spices and let them dry. Chop the spices well and mix them with the aubergines and the vinegar.
3 Rinse the vegetables and drain the water. Chop the vegetables and mix them with the aubergines and the spices. Fill the mixture into glass jars. Top the jars with vinegar until it covers the contents.
Close the jars thoroughly with airtight lids, and keep them in a cool and dark place.
Wait for two or three weeks, then serve.

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© 2020 by Inkognito AS.

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