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