Have you heard what amazing and stimulating flavor certain stews eat in North Africa have? The merit is of a special preserve of citrus fruits, salt and spices
Ingredients
- 5 small lemons (120-150 g each) untreated
- 3 cloves
- 2 cloves of garlic
- fresh chili
- coriander seeds
- laurel
- coarse salt
- Sichuan pepper or black pepper
To prepare pickled lemons, wash the lemons thoroughly.
Incideteli with a deep cross cut starting from one end without going all the way, so as not to separate the segments.
Open lightly the corolla-like wedges and fill each lemon with 1 tablespoon of coarse salt.
Jumbled up 1 tablespoon of coriander seeds with 1 of pepper and distribute a part in a jar that contains the lemons to an extent; insert the citrus fruits with the rest of the pepper and coriander, the cloves, a few bay leaves, garlic and a little chilli. Press them well and pour water until they are flush.
close the jar and put it in the fridge for 4 weeks. Check that the lemons are always below the liquid level: if necessary, add more water.
Storage and pairings: Pickled lemons, a Moroccan recipe spread throughout North Africa, can be kept in the fridge for 3-4 months. Use the cloves for lamb tajine and other meat or fish dishes, stewed and in foil; the pieces to fill the belly of the fish to be grilled and to complete the vegetables in a pan (delicious with zucchini). Taste before salting.
