Lamoun Makbouss Pickled Lemons Recipes

LAMOUN MAKBOUSS - PICKLED LEMONS

Steps:

• Thinly slice lemons, and place in a colander or on a cutting board set at an angle, with paper towels underneath to catch the liquid. Generously over with salt, and allow to sit until tender and slightly translucent.
• Arrange lemon slices in a glass jar in layers. I like to line the walls of the jar with vertical lemon slices, too, just to make it pretty, especially if giving as a gift.
• Pour oil in jar to cover lemons, and place lid on tightly.
• These can be used in as little as two days, but will drastically improve for up to three weeks. I don't really know how long they keep, because I've never had them go bad before they get used.
• Pickled lemons can be used in stews, in the cavity of roasted chickens, or chopped fine and stirred into yogurt as a lovely dip for vegetables and pita bread.

PICKLED LEMONS

Steps:

• Wash and slice lemons into about six slices cutting from tip to tip, and pack tightly into sterilised jars (this can be doing by bringing the jars and lids to the boil for 10 minutes).
• mix the water, salt and vinegar together and boil for 6 minutes.
• leave to slightly cool then fill up the jars with the liquid, and keep for about a month in a cupboard before using. This recipe does 2-3 jars.

MOROCCAN PRESERVED LEMONS

Steps:

• Scrub lemons thoroughly under cold running water. Cut each lemon into quarters, but do not cut all the way through the top, so that the lemon still holds together.
• Rub lemons generously with salt inside and out and along all the cuts. Place them in a large sterilized jar with a tight-fitting lid. Add lukewarm water to cover; the lemons should be fully immersed. Screw on the lid and let cure for 1 month in a dark, dry, and cool place.