On Jan 24, 12:15*pm, Kate Connally <conna...@pitt.nospam.edu> wrote:
> Anyone got a recipe? *(Yes, I already googled it and found
> a few.)
> My sister is looking for either the recipe or somewhere to
> buy online (she lives in Montana so not likely to find a
> store that sells Egyptian groceries).
> She says they're quite different than Moroccan preserved
> lemons. *Not nearly as salty for one thing. *And they are
> use more as a condiment than just for cooking with like
> the Moroccan ones.
> I just wondered if anyone here has any knowledge of the
> Egyptian style of preserved/pickled lemons.
> Kate Connally
> “If I were as old as I feel, I’d be dead already.”
> Goldfish: “The wholesome snack that smiles back,
> Until you bite their heads off.”
> What if the hokey pokey really *is* what it's all about?
moon Mokhalel (Pickled Lemons or Limes)
Combined Ingredients and Instructions:
Wash the lemons very good, put them in a pot with some water and boil
them for 1-2 minutes. Remove the lemons from the boiling water
Mix together the salt, saffron, black seeds, and finally some good
shata. When the lemons have cooled down a bit prick each one with your
finger or a knife and put some of the mixture into each one and
arrange the stuffed lemons in a jar. Make layers of stuffed lemons and
sprinkle each layer with a bit of the mixture.
When you have finished with all the lemons that are to be pickled,
fill 1/2 the jar with olive oil or vegetable oil the other 1/2 with
lemon juice ( use only fresh lemon juice) you can peal the lemons like
oranges, split them in half and remove the seeds, and then put them in
the food processor and pure, you can add some Jalapeneos that have
been slashed slightly to pickle with the lemons and to add a bit of
zest to them.
At the top of the jar put some oil to seal the top and pack in some
regular lemon halves to force the pickled lemons at below the oil and
juice. Cover with an air tight lid and let the jar sit in a dark place
for a few days.
If you want to enjoy these pickled lemons, they are best when you eat
them with some cooked sabanekh Ala Egyptian way.
hope this helps.