Lamoun Makbouss
(Samboosak) Recipe

Origin: Middle East Period: Traditional

Ingredients:

4 lemons
sea salt
paprika
groundnut oil

Lamoun Makbouss
(Samboosak) Preparation:

Method:

Scrub the lemons well then trim off the ends and slice into about 8 segments each. Place the slices in a colander and sprinkle generously with salt. Leave to drain over a bowl for 24 hours so that the lemon slices soften and lose their bitterness.

After this time rinse and dry the lemons then arrange the slices in a glass jar and sprinkle a little paprika between each layer as you stack them. Cover with groundnut oil then close the jar tightly and set aside in a dark, cool, cupboard to mature for at least 3 weeks. Once opened ensure that any remaining lemon slices are covered with oil to prevent spoiling.

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Welcome to the Celtnet Recipes Page for Samboosak

Lamoun Makbouss(Samboosak) Recipe

Origin: Middle East Period: Traditional

Ingredients:

Lamoun Makbouss(Samboosak) Preparation:

Method:

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