Simple Egyptian Preserved Lemons
User Reviews
5
2 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
5 mins
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Additional Time
14 d
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Total Time
14 d 15 mins
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Servings
5
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Calories
72 kcal
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Course
Others
Simple Egyptian Preserved Lemons
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Enjoy something delicious and satisfying with this easy-to-make recipe.
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Ingredients
- 1 tbsp salt 1/2 tsp
- 5 lemon plural
- 1 ½ tbsp nigella seeds
- 1 ½ tbsp safflower ground
- water to fill
Instructions
- All ingredients ready? Let's begin!
- Remove any produce stickers that might be on the lemons and scrub them clean with soap and water before rinsing. This is so any germs the lemons might have accumulated in the store are removed as well as any possible pesticides used while the lemons were growing.
- Now you need to prep your containers. Ideally you will be using new, clean mason jars.
- Bring 1 cup of water to a boil on the stovetop then add ½ tsp of salt. Dissolve the salt in the water. To be more precise with the fermenting, it would be best to get the weight of your lemons in grams. Multiply weight of lemons by 0.03 to find how many grams of salt you need for a 3% brine (salt and water).
- Pour the salt water into the jar (or jars) you will be using to store the lemons. Leave the water while it cools and set aside.
- Put the lemons in a pot and cover with water. Place over high heat but do not allow it to boil. Remove from heat just before the water boils.
- Being careful not to burn yourself, remove the lemons from the pot and place on a cutting board. Use a sharp knife to cut off the ends of the lemons (the pointy sides).
- Here comes the tricky bit! Without cutting all the way through the lemon, cut it into quarters. The best way to do this is by making 4 separate slices that do not go all the way to the middle. Repeat with the rest of the lemons.
- Mix together the nigella seeds, safflower, and 1 tbsp of salt in a small bowl.
- Rub the safflower mix into the open lemons before stuffing the lemons into your prepared jaw (or jars). If you have any safflower mix left, add it to the jar too.
- Add more water if needed, and add a couple more tablespoons of salt to the top if you do. The top of the water should be entirely covering the top of the lemons. You may need to put something food safe on top to weigh it down.
- Cover the jar and give it a little shake to make sure the seasoning is evenly dispersed.
- Let the lemon ferment at room temperature out of the sun for at least two weeks. Give it a turn upside down or a good shake every few days.
- After two weeks, you should move the lemon to the fridge (especially if you have opened it).
- Enjoy!
Nutrition Information
Show Details
Calories
72kcal
(4%)
Carbohydrates
12g
(4%)
Protein
3g
(6%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Sodium
1398mg
(58%)
Potassium
180mg
(4%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
26IU
(1%)
Vitamin C
57mg
(63%)
Calcium
32mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 72 kcal
% Daily Value*
| Calories | 72kcal | 4% |
| Carbohydrates | 12g | 4% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 1398mg | 58% |
| Potassium | 180mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 26IU | 1% |
| Vitamin C | 57mg | 63% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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