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Bright, tangy preserved lemons infused with warm curry and nutty fenugreek, finished with a silky layer of olive oil. Aromatic and complex, they bring a savory, citrusy punch to sandwiches, salads, bowls, and more.
If using whole fenugreek seeds, grind them to a powder in a spice or clean coffee grinder.
Cut the lemons into thin round slices.
In a plate or bowl, mix the coarse salt, curry powder, and ground fenugreek seeds.
Dip each lemon slice into the spice mix on both sides, then layer the spiced slices into a 250 mL glass jar.
Press down until the lemons release enough liquid to fully cover the slices; if needed, top with extra lemon juice. Leave about 1 cm headspace at the top.
Pour 2 tbsp olive oil over the top to cover.
Loosely place the lid on the jar so it sits on top without fastening.
Set the jar on a plate (to catch any overflow) and leave at room temperature, away from direct sunlight, for 24 hours.
After 24 hours, tighten the lid and refrigerate for at least 6 more days; flavor improves with time. For best results, wait about 3 weeks before using.
Store refrigerated and consume within up to 3 months.
This is a recipe preview shared on Recipio. Click "View Original Recipe" above for the complete instructions.
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