Originating in the Middle East, this ancient food preservation technique is now used in cooking all over the world.
Best served with Middle Eastern dishes, and great with a cold beer.
- Thin skinned juicy lemons
- Rock salt
- Large glass screw-top jar
- 6 cardamom pod
- 2 cinnamon quill
- 3 bay leave
- 3 bird’s eye chilie
Soaking time: 3 days
Preserving time: 40 days
Step 1: Break the pores of the lemon by scraping gently against the medium setting of grater.
Step 2: Place in large bowl and cover completely with cold water.
Step 3: Set aside in cool place.
Step 4: 24 hours later, pour the water off the lemons and cover with fresh water. This removes any bitterness.
Step 5: On the third day, pour out the water. Using a sharp knife and chopping board, make 4 deep slits in each lemon (these need to go approximately halfway to the centre of the lemon). Pack each incision with a generous heaped teaspoon of rock salt.
Step 5: Place stuffed lemons in a glass jar, add cardamom pods, cinnamon bay leaves and chillies.
Step 6: Pour boiling water over contents and screw on the lid while the water is still hot. Leave to rest for 40 days in a cool dark place.
Below are images direct from the Wine & Dine’m kitchen during the creation process.