Preserved Lemon Peels in the Egyptian Style

A traditional Egyptian recipe for preserving lemon peels with a blend of salt, saffron, and caraway seeds.

Ingredients

1	bag (7-10) soft-skin lemon rinds (Meyer lemons preferable)
	Juice from all those lemons
2	tablespoons olive oil
5	tablespoons salt
2	tablespoons saffron
1	tablespoon black caraway seeds

Instructions

• 1. Begin by juicing all of the lemons and setting the juice aside.
  2. In a pot, boil the lemon skins until they are soft, which should take approximately 10 minutes. Once softened, strain the lemon skins.
  3. Next, carefully cut the lemon peels into eighths and place them in a clean Mason jar.
  4. Mix in the reserved lemon juice, salt, saffron, and black caraway seeds with the lemon peels in the jar.
  5. Finally, top the jar with a generous amount of quality olive oil.
  6. Allow the mixture to pickle for at least 5 days in a cool, dark place.

Jul 19, 2024