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Middle Eastern Pickled Lemons

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Ingredients
  • lemons
  • salt
  • paprika
  • oil
Instructions

Lamoun Makbouss. Slice the lemons. Sprinkle the slices with salt and leave for a day or so in a collander. The slices will become limp and soft. Put the softened slices in a glass jar in layers. Sprinkle each layer with a little bit of paprika. Cover the lemons with corn oil or other neutral tasting oil. Close the jar and set aside for 2 to 3 weeks.

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