5332 preserved bil khodar limoon Recipes

lemons , small, lemon juice , about 6 lemons, cold water, kosher salt , plus, kosher salt

lemons, kosher salt , more as needed, bay leaves (optional), allspice berries (optional), black peppercorns (optional)

meyer lemons (10 to 12), coarse salt, olive oil, canning jar (pint, quart, your preference)

dried red peppers, dill seeds, mustard seeds, garlic cloves, peeled, fresh asparagus spears, trimmed, distilled vinegar, water, canning salt

preserved grape leaves or 60 fresh grape leaves, onion, finely chopped, corn oil, ground beef (if you live near an hallal butcher ask for iraqi kabob, it is a flavorful mixture of both) or 1 1/2 lbs lamb (if you live near an hallal butcher ask for iraqi kabob, it is a flavorful mixture of both), rice, chopped parsley, chopped mint, salt, black pepper, lemon juice, butter, chicken broth (and i even add a chicken cube for more flavor), butter, flour, chicken broth, eggs, lemon juice, salt, white pepper (i never have this so i use black, you just get little flecks in you sauce, still yummy!)

preserved radish, chinese, garlic cloves, shallots, chinese mushrooms , presoak and slice into strips, napa cabbage leaves, cornstarch, chives, salt, white pepper, ground ginger, sugar, ground chicken, eggs, oyster sauce, chinese bean paste, cellophane noodles , soak for 30 minutes, dried black fungus , soak for 30 minutes and shredded, spring roll wrappers, eggs, beaten, oil

meyer lemons, each cut into 8 wedges, salt, lemon juice, fresh, extra virgin olive oil

water, caster sugar, star anise, vanilla bean , split lengthways, orange rind, fresh cherries, pitted, port wine

meyer lemons , scrubbed and dried well, kosher salt, fresh lemon juice , from 8 lemons

preserved lemon, divided, onion, garlic cloves, ground cumin, ras el hanout spice mix, olive oil, fresh cilantro, lamb shanks , about 4 to 5 lb (beef can be substituted), salt & pepper, saffron thread, smen (ghee can be substituted), potatoes, peeled & cut into wedges, water

star fruit (aka five finger or carambola), cinnamon bark (if you don tsp have the bark, use the powder), brown sugar