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Pickled Lemons (Lamoun Makbouss)


Lemons
Salt
Paprika
Oil

Slice the lemons. Sprinkle the slices with salt and leave for a day or so in a collander. The slices will become limp and soft. Put the softened slices in a glass jar in layers. Sprinkle each layer with a little bit of paprika. Cover the lemons with corn oil or other neutral tasting oil. Close the jar and set aside for 2 to 3 weeks.




STACKS, The Art of Vertical Food

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Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.