A bright citrus appetizer from a colorful country will appeal to those gourmets who cannot imagine their life without lemons. It can be served with a glass, baked meat or fried fish.
A juicy and spicy lemon snack is an ideal option not only for a picnic or going out into the countryside, but also as a dish with a glass of misted white. Especially delicious is baked chicken with salted lemons, marinated in released citrus juice with spices.
Main ingredient: Fruit / Lemon
Dish: Snacks / Salty
Geography of cuisine: African / Moroccan
- Lemon - 3-4 Pieces
- Sea salt - 2 tbsp. spoons
- Fennel Seeds - 1 Teaspoon
- Ground thyme - 1 Teaspoon
How to make Moroccan Salted Lemons
Prepare your ingredients. Put the lemons in a bowl and scald with boiling water for 20-30 seconds, but no more. It is necessary for the aromatic oil to stand out on the surface. Cut the ponytails from the fruit on both sides, cut into four pieces on each side, not cutting slightly to the middle. If desired, you can simply cut the lemons into quarters. Put the spices and salt in a mortar and chop. If desired, you can add a mixture of peppers, dried rosemary, coriander, etc. to the existing spices. - according to your taste. Rub the cut lemons with the spice mixture, rubbing them into the cuts themselves. In a clean, dry jar, gently tamp all the prepared fruits, trying to stick them as deeply as possible. Close the jar with a lid and place in the refrigerator. After a day, the lemons will release a large amount of juice, thanks to the salt, and they themselves will be saturated with an incredible aroma. You can store lemons in the refrigerator for 1-2 weeks.