Sweet Corn Makdoos
Sweet Corn Makdoos
Ingredients
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Instructions
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Steam the frozen sweet corn in a colander over boiling water for 5 minutes.
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Allow the corn to cool completely before proceeding.
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In a food processor, coarsely chop the red bell peppers, green bell peppers, green chili peppers, and garlic.
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Combine the chopped mixture with the grated carrots, nigella seeds, oregano, coarse salt, fine salt, lemon juice, vinegar, and citric acid.
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Mix thoroughly until the ingredients are evenly incorporated.
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Once the corn is completely cool, mix it with the prepared vegetable mixture. Stir until well combined.
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Transfer the mixture into sterilized jars.
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Add a sprig of dill, one bay leaf, and a lemon slice to the top of each jar.
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Pour olive oil over the mixture to completely submerge the contents.
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Seal the jars tightly and store them in a cool, dark place for several days to allow the flavors to develop.
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Once fermented, refrigerate and serve as an appetizer or side dish.
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