16 hours ago, AlaMoi said:I've posed this Q several times in several places - been looking for knowledge/insight into my 30 year lemon quest, which goes as follows:
Greece - Athens - early 1970's
big party (and a bit extravagant . . .)
on table snack bowl of very thick lemon pith - firm to the bite (dried(?) / preserved(?)) / sugared.
stunning good stuff.
now,,,
#1 - very thick pith - particular lemon variety? nothing like it found in USA 'normal' stores.....
#2 - pith is generally regarded as "bitter" - but this prep (sugared) was only slightly sour/tart - superb "balance"
anyone know of this "dish" and/or it's prep?
Have you looked into recipes for κίτρο γλυκό or candied citron? In some recipes, the zest is left on, but very many remove it. Like this one, this one, this one,
Edited to add this lemon version, which is not what you had as some of the pulp is left on the pith but it gives an example of using additional flavors - honey, vanilla - that sound good.
