Nothing says Aden like ‘Ushar [lemon pickles smothered in chilly sauce] ! It’s a condiment that we enjoy especially with Zurbiyaan or any rice with sauce for lunch. I will be updating this post since I am putting it together as I make’Ushar–it’s sitting on my balcony in the hot sun as we speak. So, keep on checking and sharing your experiences making this beautiful condiment. I take advantage of the summer months to make this, but you can make it during winter as well. If you are going to make it in winter, keep the jar indoors in a warm place next to a heater. It will take longer but is still possible. But again the perfect time is summer. This makes a small jar.
You will need for a start :
1) 7 limes [preferably small]
2) 1 tablespoon and a 1/2 of salt
3) 1 tsp of ground turmeric
4) small jar
Wash the limes and let dry completely. Halve or quarter. Then sprinkle the salt all over them, then the turmeric. Make sure they are covered with this mixture–use your hands but make sure they are clean and dry or else it will rot. Then stuff in the jar and put the lid on tight and place in the sun. I put mine out in the balcony. After about a month or so, add some ground chilly paste . Just make sure it is not runny. Make it nice and thick. Add it to the ingredients and leave out for a week or so and then serve as a condiment with all your rice , meat, chicken and fish dishes.
Day 24 [add carrots, green chilly peppers, black seed and vinegar]
A Yemeniyah's Recipes 
Dr Lamya
Thank you for this recipes ,Can i use the yellow lemons instead of lime.
The recipe that i know is that you can add thinly sliced carrots with the lime/lemon at the first stage
thank you again for the new recipes ,i get really happy when i find i new recipe on your website
Yes you can. The reason why we use limes is because the skin on lemons are thick here in the states ( not the case in Yemen though). As for the carrots and green chilly peppers we will put them in but later so they don’t melt and become awfully soggy. So Insha Allah soon we will add them.
I am also always excited that you are :)
Dr., how long should the jar remain in the sun? I heard for one month. Also, when do you add the red chili paste? I do not see that step. jazakallah kheer!
Mine is still in the sun–and it has been for about 10 days or so now. It all depends on how hot the weather is. Sometimes it can take a month and sometimes less.
The red chilly paste is the last of all the steps. We have a ways to go before we add that. I am writing the post as i make it, so when i add anything else i will post insha Allah.
Lamya
Salaam ukhti, so how can you tell when it is finished sitting in the sun?
Zainab mine has been out for 20 days–i have been very busy at work so insha Allah tomorrow when i am home I will be checking it and doing the next steps for it insha Allah. So watch out for my post tomorrow. I also went out and got some carrots and green chilly peppers from the Farmer’s Market.
Lamya
Also, I thought that vinegar is added?
If you add Vinegar before the lemons are softened after being in the jar in the sun for a long time, they will stop softening and will become hard. So that step will come soon insha Allah. Just a little patience :) As soon as i add anything new i will post insha Allah.
Thank you, me too! It is out on my balcony in the hot sun. Thanks for the recipe. I feel that I am back in Aden already : -)
Alhamdullilah :) Yeah wallah nothing says “Aden” like “Ushar” right ?
Salaam sister, sorry for all the questions – how will I know when the ashar is ready for eating and ready to add vinegar?
Salaam Zainab–No problem my dear. When the lemons are yellow and they are soft–you can sometimes see them drooping some. Then add first the carrots, green chilly peppers [cut to your taste either strips or rounds] and then add a tsp of black seed and then vinegar and back in the sun it goes for another 7 days or so. Then add the red chilly sauce [Bisbas] and enjoy.
I will be going back to the recipe and completing it insha Allah. Since mine is all done alhamdullilah.
Lamya
Lamya
Salam Dr. Lamya,
I can’t find how much of the carrots, green chili pepper and vinegar you should add on day 24?
Jazaki Allah kheir for clarifying.
As many carrots as you can fit into the jar–so it depends on the jar. And the same with the green chilly. As for the Vinegar, enough to cover it all entirely.
Lamya
Salam Dr. Lamya. I’m glad I ran across your site and I’ve been following your recipes with great results. Jasak Allah Khair!
I have a couple of questions about the 3ushar recipe. I’m to the point where I’ve added the carrots, green chilli, black seed and vinegar, and it’s back out in the sun for a few more days. The next step is adding the red chilli paste. Is that basically Bisbas Ahmar 3adani as explained in an earlier recipe, or is it a different one? Also, I’m assuming that the vinegar will have to be drained before adding the red chilli paste, is that correct?
A million thanks!
Wa Alaikum Assalaam Br. Marwan–
Wa Iyakum .
Yes, it is basically Bisbas Ahmar and no you do not drain the vinegar when you add the bisbas. It goes in with the vinegar. Let me know how it turned out.
Lamya
It turned out great, not as great as my mom used to make it. Mine had a very slight bitter aftertaste, but I think that’s because of the red chilli I used to make AlBisbas Alahmar. I happy with how it turned out though.
A million thanks!
I realized after I posted the reply that it might sound a bit rude. I was only comparing how my attempt at making 3ushar compared to the one that my mom used to make. This recipe was and is still great and I enjoyed making it.
Sorry for any confusion.
No confusion at all Brother Marwan. I am glad it worked out.
Lamya
Dr. L,
I just made this but my hands were wet. What should I do???
Sedika,
I hope that it does’t mold. Insha Allah it doesn’t. If it does, then you can’t do anything other than throw it away and start over.
Sorry.
Lamya
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