Lamoun Makbouss (Pickled Lemons)middle eastern recipesA delicacy which is also magnificent made with fresh limes. Scrub lemons well and slice them. S

A delicacy which is also magnificent made with fresh limes.

Scrub lemons well and slice them. Sprinkle the slices generously with salt and leave for at least 24 hours on a large plate set at an angle, or in a colander. They will become soft and limp, and lose their bitterness. Arrange the slices in layers in a glass jar, sprinkling a little paprika between each layer. Cover with corn or nut oil. Sometimes olive oil is used, but its taste is rather strong and may slightly overpower the lemons.

Close the jar tightly. After about 3 weeks the lemons should be ready to eat - soft, mellow, and a beautiful orange color.