Moroccan Salted Lemons
Description
The appetizer is quick and easy to prepare. A juicy, spicy lemon appetizer is the perfect choice not only for a picnic or an outing in nature, but also as a dish to go with a shot of frosty chilled vodka. Baked chicken with salted lemons, marinated in the released citrus juice with spices, is especially delicious. The appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Place the lemons in a bowl and scald them with boiling water for 20–30 seconds, but no longer. The goal is for fragrant oil to be released on the surface.
- 3
Step 3
Trim the ends off the fruit on both sides, score each side into four sections without cutting all the way through to the center. If you prefer, you can simply cut the lemons into quarters.
- 4
Step 4
Place the spices and salt in a mortar and grind them. If desired, you can add to the existing spices a pepper blend, dried rosemary, coriander, etc.—to taste.
- 5
Step 5
Rub the cut lemons with a spice mixture, rubbing it into the slits themselves.
- 6
Step 6
Carefully pack all the prepared fruit into a clean, dry jar, trying to push them in as deep as possible. Close the jar with a lid and place it in the refrigerator. After a day, the lemons will release a large amount of juice thanks to the salt, and they will become infused with an incredible aroma. The lemons can be stored in the refrigerator for 1–2 weeks.
- 7
Step 7
When serving, arrange them on a saucer or plate and garnish. Drain the juice into a separate container; you can use it to make an excellent marinade for fish or fatty lamb.