Lemon confit in oil with herbs and spices- Lamoun makbouss
To be completely honest with you I don’t find any sophisticated taste in the salty lemons, maybe I tried the wrong ones or I have a wrong taste. But … at the end of October we dined in a very good Moroccan restaurant. As an appero to the freshly-baked bread they brought us the olives with the pieces of lemons confit, which were very-very good and differed from what I’ve eaten before. The chef told me that the difference made in the olive oil in which he preserves the lemons. I went through dozens of books, blogs and articles in order to find the recipe. The closest to my taste was in “The Cookbook of Middle East and North Africa” , though I had to adjust the original recipe to my taste.
In one of the recipes I read that you need to take 100 g of salt per each kilo of lemons, i.e. 1/10 of the lemons weight. To reduce the bitterness of the lemon blanch the lemons in a boiling water and run under the cold water, repeat 2-3 times. At the end I was happy with the result of these lemon confit. Take any herbs of your choice, I think it would be good to add coriander seeds.
Pickles and preserves