They're cured Lacto fermented preserved lemons. Whatever you want to call them; they're full of intense citrusy flavor with a soft bite. Many middle eastern recipes call for preserved lemons. Lemons that have been pickled in salt and their own juice.
35 mins 5 servings 160 cals
5 small lemon
1 fresh bay leaf
1 stick of cinnamon
1/2 cup sea salt
1 pinch of saffron
1 tsp black peppercorn
1 tsp red peppercorn
Start by sterilizing a jar. Preheat your oven to 225˚F, then put the jar and lid into the oven, leave for 20 minutes.
After removing from the oven, cool it completely. Squeeze the juice from lemons into a jar.cut a deep about 3-quarters of the way down and the lemons stay joined at the base.
Pack a tsp of sea salt inside each cut, then push the lemons back together. Layering lemon up with the rest of the salt. Then add the bay leaf, red and black peppercorn, cinnamon stick, and saffron.
Put the lead on and seal tightly. Leave for a month in a cool dark place, giving the jar a gentles shake every few days to move the salt around.
TO HELP YOU WITH THIS RECIPE
Chef Maryam Ghargharechi
Proud mom, wife, and red seal chef with a passion!
Member of WACS, CCFCC, and BC Chefs' Association.