MOUNEH MAK­ING TIPS

Taste & Flavors - - SUMMER -

• Never store your mouneh in plas­tic con­tain­ers. Al­ways use glass, es­pe­cially if you’re mak­ing some­thing hot like jam.

• Make sure your con­tain­ers are ster­ile. To ster­il­ize your jars, boil them up­side down and leave them to dry out in the sun. Make sure not to touch the in­side af­ter you boil them. Back in the day, jars were cov­ered at the top with wax be­fore they were closed to keep the food com­pletely air­tight.

• Al­ways store your mouneh away from the sun­light.

• Af­ter you open it for the first time, a jar typ­i­cally lasts 15 days at room tem­per­a­ture and around three months in the fridge.

• When it comes to oil-packed mouneh, make sure what­ever is stored in­side is com­pletely sub­merged in olive oil at all times.

• If the oil level goes down af­ter tak­ing a few pieces of the prod­uct and ex­poses the prod­uct to air, sim­ply fill the con­tainer with more olive oil.

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