Khodrawat bel Khal

December 9, 2011

Ingredients

Preparation

Step 1
A selection of raw vegetables, such as cucumbers, tomatoes, peppers, and radishes, to nibble at is a common way to start a meal.
Step 2
An alternative is to turn them into instant pickles. Have carrots, turnips, cauliflower, celery stalks, and small cucumbers, all cut into thin sticks, slices, or florets. Sprinkle generously with salt and let the juices run out for an hour. Then moisten with wine vinegar and leave for a further hour before serving.

Cover of Claudia Roden's The New Book of Middle Easter Food, featuring a blue filigree bowl filled with Meyer lemons and sprigs of mint.

TagsCookbooks

Recipe notes

The Only Frittata Recipe You’ll Ever Need

Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.

Whole Lemon Bars

Using two entire lemons—pith, skin, and all—cranks up the citrus flavor in this classic dessert.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.