In Arab cuisine is very frequent use of “confit” lemon. It is a lemon with salt will keep for many months and it is one of the most important ingredients of this Arabian cuisine. It is commonly used as a condiment for salads, but its main use is to add it to dishes prepared with meat so you can give an aroma and flavor: carn vegetable or lamb or chicken tagines.
- 6 lemons
- 3 or 4 juice lemons
Wash lemons well to remove any dirt. Cut into four pieces from the tip to the base but they reach the end so they do not divide, they must be open like a flower.
Open them and introduce a tablespoon of salt into each lemon, then close them and place, tight in a container. We will be adding a heaping tablespoon of salt between each layer of lemons to place and at the end.
We boil water, the amount depends on the size of the container we are using and considering that they have to be well covered. Let cool.
Add to bowl the lemon juice and fill to the top with boiling water. Close tightly and store in a dry, cool, dark place for one month. During the first week, rubrics preserves every day to go to the salt dissolving and evenly distributing all lemons.
From the first month, and we can use them as a condiment on our plates, keeping them in the fridge once opened. Do not forget that we must be rinsed well before use.