Recipe
Preserved Lemon Peels in the Egyptian Style
Serves: 1 item
Ingredients:
6
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. |
| 7. |
Published on Jul 19, 2024 by Luminița
