This secret weapon for authentic Middle Eastern fare usually takes weeks to make, but if you use finely sliced thin-skinned Meyer lemons, you can re-create the unique flavor and texture overnight. Finely chop and add to vinaigrettes, tagines, and marinades.

Martha Stewart Living, March 2017

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Credit: Chelsea Cavanaugh

Recipe Summary

prep:
10 mins
total:
12 hrs 10 mins
Yield:
Makes about 1 cup
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Wash lemons in hot water (to remove any waxy coating); halve them lengthwise and slice very thinly crosswise. Combine with salt, sugar, and lemon juice. Cover with plastic wrap; let stand at room temperature 1 day, then transfer to a jar and store in the fridge for up to 2 weeks.

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Variations

For a spiced version, add 1/4 teaspoon turmeric and 1/2 teaspoon red-pepper flakes.

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