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Moroccan Preserved Lemons

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)-
Energy (kCal)-
Carbohydrates (g)-
Total fats (g)-
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Wash lemons well. | 2. Be sure to have a jar big enough for the lemons to fit. Put a couple tablespoons of salt in the bottom of the jar. | 3. Holding over a plate to catch the juice, make four deep longitudinal cuts, evenly spaced, in each lemon. Keep ends attached. | 4. Or quarter the lemons keeping stem end intact. | 5. Pack salt liberally into cuts. | 6. Pack lemons into jar tightly, helping to press out some juice and sprinkling thin layer of salt over each layer of lemons. Top with final layer of salt. | 7. Add juice from the plate. | 8. Cover jar tightly and leave at room temperature for a few days, watching level of juice. Lemons should be covered in their own juice, if not, add more lemon juice. | 9. They'll be ready to eat in a few weeks and can keep for up to a year. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    meyer lemon 6 -8 0.0 0.0 0.0 0.0
    kosher salt 0.0 0.0 0.0 0.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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