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.

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