Preservedlemonsmiddleeasternstyle Recipes

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PRESERVED LEMONS RECIPE



Preserved Lemons Recipe image

Homemade preserved lemons will take 20 minutes of active work time and about 1 month of pickling time in the fridge. You can use them to add brightness, tang, and flavor to everything from your lunch sandwiches to stews, tagines, and may other Mediterranean dinners you make! Check out the full post for tips.

Provided by Suzy Karadsheh

Categories     Condiment

Time 20m

Number Of Ingredients 6

8 large lemons
½ cup Kosher salt
2 tablespoons of sugar
2 tablespoons pepper corns
4 to 5 dry bay leaves
Fresh lemon juice of 7 to 8 lemons, ((about 2 1/2 cups of fresh lemon juice) )

Steps:

  • Cut about 1/4 -inch of the top and bottom of the lemons. Cut each lemon into quarters part-way through so that they remain connected at the bottom
  • Transfer the lemons to a large bowl and toss well with the salt and sugar. Open up the lemons some and stuff them with the kosher salt and sugar mixture. Cover the bowl with plastic wrap and refrigerate overnight and up to 24 hours, the lemons will release some juice.
  • The next day, transfer the lemons and their juices to a large sterilized canning jar. Press them down firmly into the jar. Add the pepper corns and bay leaves. Top with fresh lemon juice (your goal is to submerge the lemons in the juice).
  • Seal the jar shut and store in the fridge for 3 weeks to 1 month before consuming.

Nutrition Facts : Calories 31.4 kcal, Carbohydrate 9.5 g, Protein 0.8 g, Sodium 3538.3 mg, Fiber 1.9 g, ServingSize 1 serving

PRESERVED LEMONS MIDDLE EASTERN STYLE



Preserved Lemons Middle Eastern Style image

This is Stephanie Alexander's recipe and it's one of the simplest I've seen. I have 2 jars on top of my fridge and they look great as well as adding an incredible depth of citrus flavour to foods. Let the lemons mature for at least 4 weeks before using, and the final result keeps a whole year without refrigerating, so get your old empty jars out!

Provided by Aunty Dotty

Categories     Lemon

Time 15m

Yield 1 Jar

Number Of Ingredients 6

250 g coarse salt, kitchen
10 lemons, scrubbed and quartered
1 bay leaf
2 -3 whole cloves
1 cinnamon stick
extra lemon juice

Steps:

  • Scatter a spoonful of salt into a 1 litre sterilised jar.
  • Tip lemons into a wide tub with the rest of the salt and and mix and massage vigorously.
  • Pack the lemons into the jar, cut side to the middle, inserting pieces of bay leaf, cloves and bits of the cinnamon every so often.
  • Tip all the salt left in tub over lemons and press down as hard as you can to squeeze the juice out of the quarters.
  • Cover with extra juice if you need to ( any exposed lemon may develop a harmless white mould. It's safe but just doesn't look pretty.).
  • Wipe the neck of the jar with a clean cloth dipped in boiling water and cap tightly. You're done!

Nutrition Facts : Calories 168.4, Fat 1.8, SaturatedFat 0.2, Sodium 96916.3, Carbohydrate 54.1, Fiber 16.3, Sugar 14.5, Protein 6.4

MIDDLE EASTERN LEMONADE



Middle Eastern Lemonade image

Provided by Bobby Flay

Categories     beverage

Time 2h5m

Yield 4 servings

Number Of Ingredients 6

3/4 cup superfine sugar
1/4 cup packed fresh mint leaves
1 cup fresh lemon juice (6 to 8 lemons)
2 teaspoons orange flower water
1/2 orange, thinly sliced
Lemon vodka, for serving, optional

Steps:

  • Muddle the sugar and mint in the bottom of a pitcher. Stir in the lemon juice, 4 cups cold water and the orange flower water until the sugar is dissolved. Add the orange slices, cover and refrigerate until very cold, about 2 hours. Serve over ice.
  • For a cocktail version, add a shot of lemon vodka to each glass.

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