Pickled Cucumbersخيار مخلل

Ingredients:
Cucumbers, Water, Salt, Vinegar, Garlic, Chili, Spices

Nutrition (per 100g):

• Calories: ~15–20 kcal

• Carbohydrates: 3–4 g

• Sugars: low

• Fat: 0 g

• Protein: ~1 g

• Sodium: high (due to pickling)

• Contains: probiotics from natural fermentation (varies)

Health Benefits:
May support digestion, add beneficial bacteria, and provide flavour with very low calories.

Allergens:
None

Egyptian Story

Pickled cucumbers (kheyar mekhallel) are among Egypt’s most iconic table essentials.
They appear with almost every meal — from street food sandwiches to home-cooked feasts.
Baladi pickling traditions vary by region, each with unique levels of garlic, chili, and spices.

Usage

• Serve as a side with sandwiches, shawarma, falafel, and kofta

• Add to salads for crunch and acidity

• Use as a topping for koshary

• Chop into dips like tahina or yogurt

• Enjoy straight from the jar with meals

Egyptian Pickled Cucumber Salad

Ingredients:

• 1 cup chopped pickled cucumbers

• 1 tbsp olive oil

• 1 tbsp lemon juice

• Chopped parsley

• Fresh garlic (optional)

• Pinch of black pepper

Method:

1. Chop the pickled cucumbers into small cubes.

2. Mix with olive oil, lemon, parsley, and pepper.

3. Add optional garlic for extra flavour.

4. Serve with grilled meats or as a refreshing side dish.