Ingredients

How to make it

  • Wash lemons very well and soak for 1 whole day
  • Next day cut off tips and divide lemon with knife with three strokes leaving it joined at bottom.
  • Dissolve half salt in lemon juice and mix with lemon shells and set aside.
  • Mix safron with remaining salt and poppy seeds and stuff each lemon with mixture.
  • Load tightly into clean glass jar lemons top with chili and lemon shells and juice cover with foil and seal jar for 6 hours.
  • As soon as lemons compress and shrink a little from original level. Add oil and leave tightly closed.
  • Shake every two- three days and open to serve after a month. Store during summer in fridge.
  Close
  Close

People Who Like This Dish 1
Reviews & Comments 0

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Recipe Compare-o-Matic!
Choosing between similar recipes? Click the green link below on a few promising recipes and the compare-o-matic will help you choose the right one. It's pretty awesome.
Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes