Malzemeler

  • 2 large lemon with peel
  • 2 tablespoons sea salt or rock salt
  • 1 tablespoon granulated sugar
  • 3 green cardamom, crushed
  • 3-4 pieces of clove
  • 1 tea spoon coriander seed
  • 1 tablespoon sausage

What is Confit?

It is a generic term for different food types, such as marbled, fruit or meat, to be preserved in certain liquids (sometimes their own oils or fats) or in brine to enrich both the taste and the shelf. French-origin confit means "confire", to preserve.

Lemon Confit

1. Directions

When the lemons are thoroughly washed, cut them with the size of the shells you wish, and if necessary, clean the cores. Mix in a bowl of salt and sugar. After kneading a row of lemon in a jar, sprinkle a mixture of salt and lemon over it, sprinkle with cloves, coriander seeds, crushed cardamom. Repeat this process until the jar is full. Keep your mouth tightly closed for 7 days at room temperature. You can keep it for 1-2 months.

2. Service

Take the confit lemons and rinse with water to preserve the saltyness. You can use it on a slice of bread or to the making of your sauces to add extraordinary flavors.