Lamoon me’asfar
Ingredients
- 5 Fresh Lemons
- 1.5 tbsp Nigella Seeds
- 1.5 tbsp Dried Safflower
- 1 tbsp Course Salt
- 4 cups Boiled Water with 4 tbsp Sea Salt in it
- Oil
Instructions
- Bring 1 cup of water to a boil on the stovetop then add ½ tsp of salt, stir to dissolve
- Pour the salt water into the jar (or jars) you will be using to store the lemons. Leave it to cool.
- Put the lemons in a pot and cover with water. Place over high heat but do not allow it to boil. Remove from heat just before the water boils.
- Remove the lemons from the pot and place on a cutting board. Use a sharp knife to cut off the ends of the lemons (the pointy sides).
- Without cutting all the way through the lemon, cut them into quarters.
- Mix together the nigella seeds, safflower, and 1 tbsp of salt in a small bowl.
- Rub the safflower mix into the open lemons
- Stuff them into your jars
- The top of the water should be entirely covering the top of the lemons.
- Leave for 2 weeks out of the sun, shaking it every few days. After 2 weeks move them to the fridge and enjoy for up to a month!
Notes
Recipe inspired by Fermentation