Kabis Makhlout
Mixed Lebanese pickles: cauliflower florets, hot peppers, cucumbers, carrots, and celery packed into brine with garlic and chili. The colorful, crunchy pickle jar that sits on every Lebanese table.
Cook this hands-free
All 214 Sofra recipes are free in the app. This one includes step-by-step English voice narration, hands-free Cooking Mode, and the original oud music by Charbel Rouhana.
Get Sofra on Google Play →Ingredients
- ½ head, cut into small florets Cauliflower
- 3 small pickling cucumbers Cucumbers
- 2 medium, sliced into rounds Carrots
- 2 stalks, sliced Celery stalks
- 4 long peppers Hot green peppers
- 6 cloves Garlic cloves
- 250 ml White vinegar
- 500 ml Water
- 2½ tbsp Coarse salt
- 1 tsp (optional) Dried chili flakes
- 2 leaves Bay leaves
Instructions
- Wash all vegetables thoroughly. Cut cauliflower into small florets. Slice carrots into coins. Cut cucumbers into spears. Score hot peppers with a knife without cutting through (allows brine to penetrate).
- Dissolve salt in water (cold — no heating needed). Add the vinegar. Taste: should be noticeably salty and sour.
- Sterilize two 1-litre glass jars with boiling water.
- Pack the vegetables tightly into the jars: layer colors for visual appeal. Nestle whole garlic cloves and bay leaves throughout.
- Pour brine over — should fully submerge everything. If short, mix more in the same ratio.
- Seal and store at room temperature for 4–7 days. Taste on day 4 — cauliflower should have absorbed the brine and be pleasantly sour.
- Refrigerate once ready. Keeps 4 weeks refrigerated.
Hear every step read aloud
Step-by-step voice narration guides you hands-free. Faten's Idlib recipes carry her own Syrian-Arabic narration. Charbel Rouhana's original oud plays during Cooking Mode.
Get Sofra on Google Play →Frequently Asked Questions
What is Kabis Makhlout?
Mixed Lebanese pickles: cauliflower florets, hot peppers, cucumbers, carrots, and celery packed into brine with garlic and chili. The colorful, crunchy pickle jar that sits on every Lebanese table.
Where is Kabis Makhlout from?
Kabis Makhlout comes from Lebanese Mountains. Sofra documents this recipe as part of its 214-recipe Lebanese and Syrian heritage collection, including 49 dishes from Idlib province.
Is Kabis Makhlout vegetarian or vegan?
As written, Kabis Makhlout uses only plant-based ingredients, so it is suitable for both vegetarian and vegan diets. Always double-check the full ingredient list against your own dietary needs.
What can I use instead of dried chili flakes in Kabis Makhlout?
The dried chili flakes called for here is part of the traditional recipe and gives Kabis Makhlout its authentic character, so keep it if you can. If you must substitute, choose the closest equivalent you have on hand and adjust to taste — the dish will shift slightly from the traditional version but still work. The Sofra app lists the full ingredient set and sourcing notes.
What do I serve with Kabis Makhlout?
In a Lebanese condiments spread, Kabis Makhlout is served as an accompaniment — spooned alongside grilled meats, vegetables, breads, or other mezze dishes.
Can I make Kabis Makhlout ahead, and how do I store leftovers?
Yes — leftovers keep well stored in an airtight container in the refrigerator for a few days. Reheat gently (or bring to room temperature for cold dishes) and taste to adjust seasoning before serving. Dishes with fresh herbs or dressing are freshest the day they are made.