Preserved lemon oil

Preserved lemon oil

By
From
Arabesque
Photographer
William Meppem

The variety of flavoured oils is really only limited by your imagination. Preserved lemon oil is a firm favourite of ours. It should be used to add flavour to dishes, not for frying or cooking. It makes a surprising tangy change in vinaigrettes and salad dressings. Or drizzle it straight onto fish or poultry after grilling.

Ingredients

Quantity Ingredient
2 preserved lemons, skin only
2 lemons, cut into quarters
1 teaspoon coriander seeds, crushed
1/2 teaspoon black peppercorns, crushed
250ml olive oil

Method

  1. Scrape the flesh out of the preserved lemons and discard. Finely dice the skins and place into a 500 ml jar with the fresh lemon quarters, the coriander seeds and the black peppercorns. In a saucepan, gently warm the oil to blood temperature and pour over the lemons. Seal the jar tightly and allow to sit, undisturbed, for 3 days.
  2. Strain the oil through a tea-towel – allow it to drain naturally. Don’t be tempted to push it through, as this will cloud the oil. Pour it into a sterilised bottle, reseal and use as desired.
  3. This infused oil will keep up to a month in a cool dark cupboard.
Tags:
Middle East
Middle Eastern
Arabic
Arabian
Arabesque
Greg
Lucy
Malouf
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