Eggplant small size – 1 kilogram Hot green pepper – 50 gr Black pepper – half a teaspoon Crushed garlic – 5 cloves White vinegar – a tablespoon Salt – a teaspoon Red pepper – half a teaspoon Vegetable oil – two cups Tomato sauce – a quarter cup Chopped tomato – 1
Water – as needed Sour lemon – 2 kg Chilli green pepper – 6 Harissa chilli – two tablespoons Nigella sativa – a tablespoon and a half Salt – 8 tablespoons White vinegar – 4 tablespoons.
1- In a bowl, put a layer of cabbage and sprinkle it with salt. Repeat the process until the amount is finished. Leave the mixture for 3 hours, then wash the cabbage well. In a saucepan over medium heat, place the ground rice and water. Stir the mixture to a boil.
Put the carrots in a colander. Sprinkle it with salt and set aside for 6 hours. 2- In a jar, put water, vinegar, olive oil, green pepper, sesame and black seeds. Mix the ingredients well. 3- Add the grated carrots and cover the jar. Leave it aside for 3 days.
In a saucepan over medium heat, put salt water, sugar, coriander and mustard. Leave the mixture on the stove until it boils. 2- Cut the cucumber into longitudinal slices. Put them in a sterile jar, then add the mixture of water, vinegar, dill and garlic. 3- Close the jar and leave it in a cool, dry corner. You can serve pickle the next day.s.
1- In a bowl, put vinegar, salt and garlic. Mix the ingredients until they overlap. Put the cucumbers in a saucepan over medium heat. When it boils, turn off the heat. Put the cucumbers in sterile glass jars.
In a bowl, place the mango slices and the salt. Leave the bowl aside for two hours.
In a frying pan over a medium heat, heat the oil, then add the cayenne pepper and garlic and stir until soft.
Recent Comments