π¨βπ³ Learn from Le Cordon Bleu and save 25% on Premium Membership π©βπ³
Published 1995
Shiny yellow lemons add a bright splash to every market and table spread. They can be served with practically every meze or vegetable dish, as the acidity cuts the heaviness of the olive oil. They are used in dressings and sauces, and squeezed in vast quantities to make a refreshing lemonade. Lemon juice is beaten with egg yolks to thicken thin soups and to make a tangy sauce for poached vegetables: beat the juice of half a lemon with two egg yolks over a low heat, add some of the poaching liquid until the dressing is of pouring consistency and serve hot. Before lemons arrived in Turkey from India, pomegranates served the same purpose, and still do in parts of Anatolia.
Unlimited, ad-free access to hundreds of the worldβs best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Advertisement
Advertisement