Baharat-spiced pickled onions
These pickled onions are infused with a blend of aromatic Middle Eastern spices "Baharat" that include flavours like black lime, bay leaf, cardamom and cloves, giving them a warm and complex flavour profile. They are the perfect addition to sandwiches, wraps and salads. Try this simple Cameler recipe and take your taste buds on a flavour adventure.
10' + 90' preparation & cooking time
- 3 Red onions, thinly sliced
- 300 ml Apple cider vinegar
- 4 TBSP Maple syrup or honey
- 1 TBSP Sea salt, ground
- 1 tsp Bahārāt Gulf of Arabia spice blend by Camelēr Spice Cº.
- In a small saucepan, combine vinegar, maple syrup or honey, salt, and Baharat spices. Bring the mixture to a gentle simmer over medium heat. After 1 minute, check the salt has dissolved and remove it from the heat and set it aside.
- Boil the kettle. Put the onion slices in a sieve or colander. Pour over the hot water from the kettle and drain well. Once cooled enough to handle, pack the onion rings into a 500g sterilised jar then carefully pour the vinegar mixture into the jar over the onions.
- Cool then seal the jar and allow to pickle for at least 2 hours before serving.
- Best served with our delicious " pulled shawarma" - lamb recipe. What is Shawarma? It is a popular middle eastern dish of marinated meats that originates from the Ottoman Empire. There are many variations, often as kebabs.