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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Juice 6 of the lemons and set the juice aside. | 2. Partially quarter each of the remaining lemons so they stay together at the stem end. | 3. Pack about 2 t salt into the center of each lemon, re-form the lemons and place in a large zip-lock plastic bag. | 4. Cover the lemons halfway with salt. Add the reserved juice. | 5. Pack the lemons tightly in the bag, squeeze out any air and close the bag. | 6. Freeze overnight. | 7. Remove the lemons from the freezer, defrost and use for cooking. | 8. Pack any unused lemons tightly into a mason jar, adding lemon juice and enough salt to cover the lemons. | 9. Refrigerate until using. (She says they keep for 6 months, most recipes say 1 year). | 10. Rinse off the salt and proceed with cooking. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lemon	12		scrubbed	-	-	-	-
kosher salt				-	-	-	-

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