Lemons in Oil

Tomorrow I’m going to Morocco for a week, to visit “Aunt” Safi. This is her recipe for lemons in oil, which she serves as an antipasto with olives, couscous, or in the tajine.


Ingredients:
10 untreated lemons
salt
2 tablespoons of black peppercorns
1 cinnamon stick
bay leaves, ground
fennel seeds
coriander seeds
cardamom seeds
extra virgin olive oil

Method:

Wash the lemons and cut them in halves, then into 8 pieces (aunt Safi does so), I cut them one more time:

Place the cut lemons in a stainless steel colander, arranging them in layers and sprinkling each layer with a little salt.
Allow for them to drain for two days.

Once two days have passed, prepare the spices (I finished the cardamom up), then transfer the lemons in an airtight jar and add the other ingredients.
Cover the lemons completely with olive oil, leave them to season for a lunar cycle (28 days) in a dark and dry place before consumption.

This is a typical appetizer which aunt Safi prepares, I like these lemons cooked very well with vegetables, as they release a special flavour

Chef: Pollice Verde from VeganBlog

1. EleonoraNW3 11 September 2010 at 13:28

   

   It must be delicious! I’d like to try it…not sure I could resist for 28 days though 😛

   
   
2. ascanio 12 October 2010 at 16:31

   

   I like strong tastes, they must have a pretty strong one. Nice with boiled vegetables, plain tofu tempeh or seitan