Ma Niche : pickle

7.9.13

Muraba-e-Murch-e-Surkh wa Piaz

I had made this Onion Marmalade a while ago and had intended to post it earlier. but then other things came up and it got buried in the files. but today while looking for an appropriate image for Priya's Color me Pink Challenge, i bumped into it and thought its time to share the recipe with you.

for all its perkiness and awesomeness.. I think this recipe should be filed under "girl-friend recipes." it is the kind of marmalade you'll like to spread on a tiny toast, load it with some fresh veggies and cheese and lay out for your girl friends for a perfect tartine with their afternoon tea. goat cheese and feta pair wonderfully with this marmalade. recently i even sampled the combo of feta and this onion marmalade as a filling in Rugelach and husband and i agreed that it was best of the lot. I adapted the recipe from the book The New Middle Eastern Vegetarian, the same one from where i cooked the Spinach Fatayer.

Muraba-e-Murch-e-Surkh wa Piaz Recipe Source : The New Middle Eastern Vegetarian
ingredients 1 cup water 3/4 cup sugar 3/4 inch knob fresh ginger, peeled and grated a big handful of fresh mint leaves, washed and roughly shredded juice and zest of 1 lime(i used lemon) 1 large red onion, peeled 1 1/2 tbsp brown sugar a handful of assorted chilies, washed, beheaded and chopped 1 tbsp balsamic vinegar oil for the frying the onions - the method put water and sugar in a non-reactive pan and bring to boil. add ginger and set to simmer. as the syrup starts to thicken, take it off heat and add the mint, lemon/lime juice and rind. meanwhile, slice the onion finely and heat them in a frying pan together with the brown sugar and chilies stirring regularly so that they do not burn or stick. after about 15-20 minutes when the vegetables begin to caramelize, add the balsamic vinegar, simmer for a few minutes more and switch off the heat. stir the onion mixture to the sugar syrup and mix really well. then spoon in into sterilized jars while it is still fairly warm.

Muraba-e-Murch-e-Surkh wa Piaz
Recipe Source : The New Middle Eastern Vegetarian

ingredients

1 cup water
3/4 cup sugar
3/4 inch knob fresh ginger, peeled and grated
a big handful of fresh mint leaves, washed and roughly shredded
juice and zest of 1 lime(i used lemon)
1 large red onion, peeled
1 1/2 tbsp brown sugar
a handful of assorted chilies, washed, beheaded and chopped
1 tbsp balsamic vinegar
oil for the frying the onions

the method

put water and sugar in a non-reactive pan and bring to boil.
add ginger and set to simmer.
as the syrup starts to thicken, take it off heat and add the mint, lemon/lime juice and rind.
meanwhile, slice the onion finely and heat them in a frying pan together with the brown sugar and chilies stirring regularly so that they do not burn or stick.
after about 15-20 minutes when the vegetables begin to caramelize, add the balsamic vinegar, simmer for a few minutes more and switch off the heat.
stir the onion mixture to the sugar syrup and mix really well.
then spoon in into sterilized jars while it is still fairly warm.

Sending the first photograph, which I chose to call "Girl-Friend Tartine" to "The Colour Me Photography Challenge Series" ~ Colour Me Pink , a photography event at Priya's place The Humpty Dumpty Kitchen.

Also sharing this with the following food events...