Ingredients:
6 medium lemons (washed well)
3 tbsp coarse salt
1 tsp chili flakes (optional, for spiciness)
1 tsp black peppercorns
2 bay leaves
Juice of 2 extra lemons
Olive oil (to cover)
Instructions:
- Wash and dry the lemons. Cut each lemon into 4 wedges but don’t cut all the way through (leave them joined at the base).
- Sprinkle salt generously inside each lemon and place them in a sterilized glass jar.
- Add chili flakes, peppercorns, and bay leaves between the lemons.
- Press the lemons down, then pour in the extra lemon juice until covered.
- Seal the jar and leave it in a cool dark place for 3–4 weeks, shaking the jar every few days.
- Once softened and preserved, cover the top with a thin layer of olive oil to keep them fresh.
Uses:
Add to tagines, stews, or salads for a tangy flavor.
Chop finely and mix with garlic and olive oil for a quick dip.
Perfect with fish, chicken, or vegetarian dishes.
