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Lamoun Makbouss - Pickled Lemons

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.0486
Energy (kCal)956.0008
Carbohydrates (g)0.4116
Total fats (g)108.0132
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Thinly slice lemons, and place in a colander or on a cutting board set at an angle, with paper towels underneath to catch the liquid. Generously over with salt, and allow to sit until tender and slightly translucent. | 2. Arrange lemon slices in a glass jar in layers. I like to line the walls of the jar with vertical lemon slices, too, just to make it pretty, especially if giving as a gift. | 3. Pour oil in jar to cover lemons, and place lid on tightly. | 4. These can be used in as little as two days, but will drastically improve for up to three weeks. I don't really know how long they keep, because I've never had them go bad before they get used. | 5. Pickled lemons can be used in stews, in the cavity of roasted chickens, or chopped fine and stirred into yogurt as a lovely dip for vegetables and pita bread. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    lemon 1 1.2808 0.4116 0.0486 0.0132
    salt 1/4 cup - - - -
    olive oil 1/2 cup 954.72 0.0 0.0 108.0

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



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