Tunisian lemon salad is incredibly delicious, and unlike its sibling, preserved lemons, it’s ready to eat within half an hour of picking the lemons from the tree. Additionally, the liquid from the salad can enhance any dish you prepare, especially fish for Shabbat.
Tip: How to sterilize a jar? Place it in the dishwasher or wash it thoroughly (including the lid), then fill the jar with boiling water. After 15 minutes, pour out the water and dry it with paper towels.
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Ingredients:
- 5 beautiful lemons (or 7 limes)
- 1/2 cup water
- 1 teaspoon harissa
- 1 teaspoon salt
- 1 heaping teaspoon sweet paprika
- 2 crushed garlic cloves
- 2 tablespoons olive oil (+ a bit more for covering at the end)
Instructions:
- Wash the lemons thoroughly. Cut them into quarters and then into 3–4 cubes per quarter. Remove the seeds.
- Transfer the lemon pieces into a small pot and add all the other ingredients.
- Bring to a boil, reduce the heat to low, and cook for another 20–25 minutes. Let it cool.
- Transfer the salad into a sterilized jar and pour olive oil on top to cover.
- Ariel Ben Hamo is a chef and food blogger