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Bitter Orange Preserve
Mourabba al Bousfeir


2 1/2 lbs. bitter orange (green about the size of a walnut)
2 lbs. sugar
1 pt. water
2 tbs. lemon juice
8 oz. lime solution, dissolved in 4 pts. of cold water
5 pts. water for boiling oranges.

First Method:

Boil oranges in an aluminum pot until they are done. Cool, then take out the core of each and take out its seeds. Soak lime in water until its solution is clear. Strain this solution over the oranges which have been put in an earthenware pot. Soak thus for 48 hours. Wash well in cold water.

Prepare syrup by meeting sugar in cold water. Boil it till foam appears. Skim foam then pour syrup over oranges. Let all boil together till syrup thickens. Add lemon juice and boil a minute or two longer.

Remove from heat and cool. Pour and store in glass jars.

Second Mehtod:

Remove the seeds from oranges by using a corer. Pre-boil bitter oranges; do not let them get done.

Pour out the water in which it was boiled and rinse it twice in cold water. Return oranges to lime solution and leave it there 2 hours. Lift it from this solution, wash it again twice in cold water and return it again to lime solution. Repeat this several times during few days until all bitterness has gone out of the oranges. Prepare ordinary syrup by allowing 5 1/2 lbs. sugar for every 100 bitter oranges (each about the size of a walnut). Add oranges to the syrup after you stop boiling it and leave it in the syrup 24 hours. Remove oranges from syrup and boil the syrup again then return the oranges to it with the addition of a dash of ground cloves. Boil well together and put it in glass jars while hot. When it cools seal the jars tightly.

To prepare lime solution: Take lime and soak it in cold water for 24 hours. The water then becomes clear. Use the clear water only.


Bitter Orange Preserve Cut into Pieces


6 1/2 lbs. bitter orange, large size thick rind
3 2/3 lbs. sugar
1 pt. 6 oz. water for sugar
10 pts. 10 oz. water for boiling bitter orange
1 oz. lemon juice


First grate the outer rind with a grated. Cut orange into square pieces and boil over high heat for 10-15 minutes or until it is done. Take away from the heat and cool it by letting cold water run on it. Cover it with cold water. Change the cold water every 5 hours until 20 hours have passed. Take pieces of orange out of the water and fold each piece over and squeeze all water out of it and let them get a little dry in a pan or tray. String these folded pieces on a thread, piercing each with a needle as you would string beads. Prepare syrup as in no. 392 and after skimming the foam let it boil together about 10 more minutes after which drop the string of orange pieces into the syrup. Let it boil together about 20 minutes. Add lemon juice, boil a little longer then remove from heat.

Note: If syrup seems thin at the end of 20 minutes, lift up the strings of orange pieces and let the syrup boil alone until it is the desired thickness.



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