Lemon Juice
From Vegetarian & Sea Savors For Persian Cooking (2016).
Source and licence
From Vegetarian & Sea Savors For Persian Cooking (2016), printed page 86, digitised by the Internet Archive: https://archive.org/details/BOOKVegSeaSavors_201606
Read the original http://creativecommons.org/publicdomain/mark/1.0/
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
Ingredients
- One Cup Water
- One Tablespoon Mustard Sauce
- 1 Tablespoon White Flour
- 5 Tablespoons Sunflower
Method
- One Cup Water.
- sauce goojeh (tomato) mix water with tomato puree and sugar and lemon juice, stir well.
- heat sunflower in a pan on medium heat, add white flour, stir and fry.
- do not overcook to brown, remove from heat, add the water and tomato puree mix prepared earlier, stir well till all solids dissolve, with slight heat if required, continue to heat for water to evaporate as required for a creamy sauce, add salt and pepper as required.
- Sauce Khardal (Mustard) One Tablespoon Mustard Sauce.
- 1 Tablespoon White Flour.
- 5 Tablespoons Sunflower