Lamoun Makbouss Pickled Lemons Recipes
MOROCCAN PRESERVED LEMONS
The lemons have to be cured for at least 1 month but then they will keep for many months in the fridge, where their flavor intensifies over time. They are preserved whole but only the peel is used in cooking, the flesh is discarded. If possible, use organic lemons.
Provided by gartenfee
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P19DT17h12m
Yield 6
Number Of Ingredients 3
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.
Nutrition Facts : Calories 22.4 calories, Carbohydrate 12 g, Fat 0.3 g, Fiber 5.3 g, Protein 1.3 g, Sodium 3800 mg
EGYPTIAN PICKLED LEMONS
I found this recipe online. It doesn't show quantities, so I'm just guessing. Use to stuff chickens before baking, or to squeeze over chicken before roasting. Can also be used over broiled fish or minced and added to rice. Posted for ZWT6.
Provided by lazyme
Categories Low Protein
Time P1mT20m
Yield 1 pint
Number Of Ingredients 5
Steps:
- Quarter lemons vertically from top to within 1/2 inch of bottoms (do not cut all the way through).
- Sprinkle salt (1/4 to 1/2 teaspoon) on exposed fruit and close lemon.
- Place 1 tablespoon salt on bottom of a large mason jar.
- Pack in the lemons, pushing down to release more juice.
- Add a few teaspoonfuls of salt at each layer, along with some peppercorns and chili pepper.
- Cover with lemon juice and seal.
- Let stand in a warm area at least 30 days, turning jar upside down each day to distribute salt and juices.
- If a lacy or cloudy growth appears, remove it with a wooden spoon.
- To use, rinse lemons briefly as needed under running water.
Nutrition Facts : Calories 172.8, Fat 2.6, SaturatedFat 0.3, Sodium 25.9, Carbohydrate 92.5, Fiber 40.6, Protein 10.4
LAMOUN MAKBOUSS - PICKLED LEMONS
A quicker way to salt cure lemons. I use olive oil, because I use these for savory dishes. If you'd like to use yours in a dish where the flavor of olive oil will be out of place, feel free to use vegetable oil instead. Measurements are not critical. Use as many lemons as it takes to fill your jar, and as much salt and oil as it takes to cover your lemons. Feel free to add paprika, peppercorns, or other spices between the layers of lemons.
Provided by EmmyDuckie
Categories Lemon
Time P2DT30m
Yield 10 serving(s)
Number Of Ingredients 3
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.
Nutrition Facts : Calories 104.5, Fat 10.9, SaturatedFat 1.5, Sodium 2830.9, Carbohydrate 4.9, Fiber 2.1, Protein 0.5
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