Daleem/Haleem Referenece Link: https://islamqa.org/hanafi/shariahboard/120851/should-we-call-it-haleem/
Complete Recipes in English:
🥙Lime Pickled Radish and Onion
Ingredients
• Radishes 7-8,
• Red onion 1/2 to 1 medium sized, sliced
• Parsley/Fresh Coriander 1 bunch
Pickling Liquid
• Water 1 cup
• Lime/Lemon juice 3/4 cup
• Salt to taste
Procedure
1. Add water, lemon juice and salt to a sauce pan.
2. Bring to a boil and turn off the flame.
3. Meanwhile, slice radish into 1 mm thick slices.
4. Slice red onion.
5. Remove the stems of parsley and chop the leaves coarsely.
6. Mix radish, onion and parsley and transfer to a mason jar.
7. When the steam from the pickling liquid has evaporated but the liquid is still warm, add it to the mason jar.
8. Allow the liquid to come to room temperature and place the cap securely.
9. Place the jar in the refrigerator. Allow to marinate for 24 hours.
10. Next day, enjoy with your favourite dish.
11. Use within 3 weeks in the refrigerator.
12. Enjoy!
🥕Mixed Pickle in Apple Cider Vinegar
Ingredients
• Carrot 1
• Cucumber 1
• Radish 3-4
• Fresh Red chilies (or green) 6
• Fresh parsley/coriander 2 handfuls, leaves without stems
Pickling Liquid
• Apple cider vinegar 1/2 cup
• White vinegar 1/2 cup
• Sugar 1/4 cup or less
• Salt 1 tsp
• Water 1 +1/2 cup
Preparation
1. Slice carrot, cucumber and radish into 1 mm thin slices.
2. Remove leaves from the parsley stems.
3. In a mixing bowl, mix together carrots, cucumber, radish, chilies and parsley.
4. Add this mix into the mason jar.
5. In a sauce pan, add apple cider vinegar, white vinegar, water, sugar and salt and bring to a boil.
6. Boil for 30 seconds to a minute until the sugar is dissolved.
7. Turn the flame off and let the steam escape.
8. Add this liquid to the mason jar.
9. Allow the liquid to come to room temperate, seal the lid and refrigerate overnight.
10. The pickle is ready next day.
11. Enjoy!
12. Store in refrigerator up to 3 weeks.
🥬️Green Chilli Pickle Recipe in Vinegar
Ingredients
• Green chilies 10, stems trimmed off
• Red chilies 10, stems trimmed off
• Salt 1 tbsp
• Vinegar 1 cup
Preparation
1. Arrange the fresh green and red chilies, stem side up in a bottle.
2. Add 1 tbsp salt on the chilies and fill the jar with white vinegar.
3. Close the lid tightly and refrigerate the pickle
4. The pickle will be ready within 1 week.
5. Enjoy!
6. Store in a refrigerator up to 3 weeks.
🥒Green Chili Pickle in Soy Sauce
Ingredients
• Green chilies 7-8
• Red chilies 7-8
• Soy sauce 1/8 cup
• White vinegar 1/8 cup
Preparation
1. Slice the chilies.
2. Add them to a bottle.
3. Add vinegar and soy sauce.
4. Close the lid and refrigerate for 1 week.
5. Use within 1 month.
6. Enjoy!
🍋Preserved Lemon Peel Pickle
Ingredients
• Lemon Peels of 2 lemons
• Water for boiling
• Salt 1 tbsp
• Olive Oil 7-8 tbsp
Preparation
1. Chop the lemon peels into bite sized pieces and add to a pot filled with water.
2. Bring the water to a boil and allow the peels to cook for 12-15 minutes or until soft and easy to eat.
3. Take out into a strainer and allow the excess water to drain.
4. Let the peels stay in the strainer and allow to cool to room temperature.
5. Now pour olive oil and salt over the peels and mix.
6. Add the peels to a mason jar/bottle.
7. Close the lid and refrigerate for 1 week and the lemon preserve pickle is ready.
8. Use within 1 month.
9. Enjoy!
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