S alty lemon: recipe, application. S alted Lemon Chicken

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Different latitudes have their own culinary traditions. In our country, lemons are used as an additive to tea, their juice is used in baking and preparing salads, slices are put into fish when it is baked, but that's all. In Africa, especially in Tunisia and Morocco, s alted lemon is highly respected, which is an almost indispensable component in the creation of meat, fish dishes, sauces, gravies and salads. To many, the combination of acid and s alt will seem doubtful, suspicious and incompatible. However, the brave people who tried the North African recipe recognized the s alty lemon as an exotic, but edible and interesting ingredient. Moreover, at home it is used only as part of various dishes, but our people have adapted it for an independent snack and highly recommend it as an accompaniment to any strong drinks.

Classic Moroccan recipe

The traditional way to prepare s alted lemons is to soak them in brine- and you have to wait a whole month to try an unusual seasoning. Eight medium, juicy, thin-skinned citrus are taken, very carefully, with a brush, washed. Each fruit is cut lengthwise crosswise, but not quite to the end. A teaspoon of edible sea s alt is placed in each cut of the lemon. Love spicy - along with it, you can introduce a little mixture of three tablespoons of coriander, two - freshly ground pepper, the same volume of fennel, chopped bay leaf, a pinch of cinnamon and three-quarters of a spoon of cardamom. Citruses are packed tightly into a sterilized jar and sprinkled with s alt at the rate of a teaspoon for every four pieces. The lids are tightly twisted and placed in the pantry for three days. Then the lemons are tightly packed. If the released juice is not enough to cover completely, freshly squeezed juice is added, and the jars are closed again. A month later, s alted lemon can be consumed as directed. And it is stored for a whole year, however, only in the cool.

Quick Ambassador

If you are not ready to wait so long when you can taste the s alty lemon, you will have to resort to the express method. To do this, citruses are again carefully washed, cut into rather large slices, folded into a deep bowl and sprinkled with broken lavrushka, clove buds, peppercorns (all spices - at your discretion) and coarse s alt - generously. Lemon slices are thoroughly mixed, laid out in jars, where another cinnamon stick is inserted, closed and put in the refrigerator until tomorrow. By the evening, s alty lemon alreadycan introduce you to the taste preferences of Africa. Although it will “open up” completely in a day.

With hot peppers

These are also "fast" s alted lemons: the recipe guarantees that they will be ready in three days. Of course, longer than in the previous version, but compared to the classics, it's still fast. Four fruits are dipped in boiling water for five minutes, cooled quickly under running water and wiped dry. Lemons are cut into eight slices along the axis, mixed with chopped two bitter peppers, one hundred grams of coarse s alt and placed in a jar with a couple of sprigs of rosemary. The contents are poured with an incomplete glass of juice of the same citrus - and in the refrigerator. As soon as the crust becomes soft, s alted lemon can be used. Sometimes it “ripens” in two days. The maximum shelf life is six months, but exotics are almost always eaten much faster.

Whole lemons

In most recipes, citrus fruits are cut at some point, either into slices or into flower shapes. And the s alty lemon, prepared according to this method, remains intact. By the way, it was this appetizer that was loved by Peter the Great. A strong brine is being prepared - a raw egg should not sink in it. Approximately three glasses of water one - s alt. For more spice, you can add laurel, coriander, cumin - and in general, almost any spices that you like. Citruses are poured with a solution, a load is placed on them - and in the refrigerator. They won't be ready soon. A sign of the desired conditionwill become a soft crust and translucent flesh.

Butter Recipe

You can prepare your favorite dish for future use. Quite an original way, by the way: lemons are cut quite thick, half a centimeter, in circles. Each is rolled in s alt from both sides and folded into a jar. Layers are sprinkled with chopped garlic and chili. When the container is three-quarters full, juice from other citrus fruits is squeezed on top. As soon as the canned s alted lemons are covered with liquid, olive oil (you can also use another, but not flavored) oil is poured on top so that it covers the entire surface. It is this film that prevents bacteria from entering. The first two weeks, sealed jars are kept in the light in the room, after which they are hidden in the refrigerator.

Dry s alting

Canned s alted lemons can be obtained in another way. Pieces of seven fruits are filled with water half a finger above the upper barrel. They are boiled over high heat until softened, then the gas is turned off, and the citruses are left for four hours in a saucepan. Next, the lemons are squeezed out of excess moisture, deeply, but not through, cut with a cross and covered with a mixture of half a glass of coarse s alt, a teaspoon of cumin, two - ground paprika and a dessert spoon of peas. Lemons are stacked in a sterile jar, covered with the rest of the mixture and sealed. In a month, a s alty lemon will be at your fingertips at any time. In this form, it does not deteriorate for up to two years, if kept cool.

Moroccan chicken

If you have prepared or bought s alted lemons, you can find the most diverse use for them, which the authors of the recipe would not have thought of. For example, housewives praise their use in the preparation of hodgepodge. However, for those who are interested in the original North African recipes, chicken with s alted lemons should be mastered first of all. A large carcass is first rubbed with a mixture of ground cumin, ginger and turmeric (in equal proportions), then with crushed garlic (two cloves), peppered, s alted and hidden in a bag for half a day in the refrigerator. The next day, two chicken livers are placed in a large saucepan with two grated garlic and an onion, plus a spoonful of vegetable oil, water is poured, and after boiling, the chicken is placed. On a quiet fire under the lid, it will cook for about an hour and a half. S alted lemon is cut into strips and laid out to the finished chicken along with large olives.

Original salad

Those who are afraid to try pure s alted lemon (despite the recommendations of compatriots) can start with a more familiar snack. A few almonds are blanched and dry-fried for about three minutes with stirring, until a soft golden color. The skin is removed from the washed s alted lemon - it is she who goes into the salad - dried and cut into thin strips. A dish is spread with several leaves of different salad, eight pieces of salmon are laid out on it (cold-smoked fish is traditionally recommended), almonds and lemon. Salad sprinkled with lemon juiceand olive oil, s alted, peppered and served.

African lamb

This is the kind of meat typical of Moroccan cuisine. However, if the negatively advertised smell bothers you, you can replace it with beef, but not pork. A boneless chunk of 800 grams is cut into pieces. A large onion and two large heads of garlic are chopped. In vegetable oil, both are fried until transparent, after which turmeric, coriander (both ground and in grains) and a mixture of peppers are added - all in a teaspoon. Lamb is put in and fried for a few minutes until a beautiful crust. Then a third of a liter of strong broth is poured in, and the dish is stewed for an hour under the lid. Two s alted lemons are washed, cut into quarters, added to the container, and the stewing continues for another half hour. Olives are thrown next, after ten minutes the dish is flavored with chopped cilantro and rushes hungry in the company of couscous.