Lemoni glyko

Lemoni glyko

Preserved lemon peel

By
From
The Complete Middle Eastern Cookbook
Photographer
Alan Benson

Ingredients

Quantity Ingredient
Glyko portokali, see recipe for ingredients and method
6 thick-skinned lemons

Method

  1. Follow the recipe for glyko portokali, substituting 6 thick-skinned lemons for the oranges.
  2. Cut the peel into quarters after grating, then cut each quarter in half, giving eight triangles of peel from each lemon. There is no need to roll and thread the lemon peels, but otherwise follow the method for glyko portokali.
  3. Alternatively, if you want to make the rolls, boil and drain the quarters as they are peeled from the fruit. They will then be soft enough to roll up and thread.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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