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Preserved Lemons Middle Eastern Style

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.4858
Energy (kCal)12.8083
Carbohydrates (g)4.1163
Total fats (g)0.1325
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Scatter a spoonful of salt into a 1 litre sterilised jar. | 2. Tip lemons into a wide tub with the rest of the salt and and mix and massage vigorously. | 3. Pack the lemons into the jar, cut side to the middle, inserting pieces of bay leaf, cloves and bits of the cinnamon every so often. | 4. Tip all the salt left in tub over lemons and press down as hard as you can to squeeze the juice out of the quarters. | 5. Cover with extra juice if you need to ( any exposed lemon may develop a harmless white mould. It's safe but just doesn't look pretty.). | 6. Wipe the neck of the jar with a clean cloth dipped in boiling water and cap tightly. You're done! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    salt 250 coarse - - - -
    lemon 10 scrubbed quartered 12.8083 4.1163 0.4858 0.1325
    bay leaf 1 - - - -
    clove 2 -3 0.0 0.0 0.0 0.0
    cinnamon 1 - - - -
    lemon juice - - - -

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



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