A lemon cap, which is also known as a lemon-green caper, is an exotic sweet corn dish that is made from corn, sweet potatoes, carrots, and sometimes corn-based meat, typically a pork shoulder or chicken.
The name comes from a Greek myth of the god who, after slaying a serpent, offered the creature to his friends, but instead of eating it, he gave it to his daughter, who ate it.
The story of how this dish came to be named in Israel is a fascinating tale.
The first recorded lemon capers were made in the early 1600s by a Lithuanian Jewish farmer named Vilhelm Lydzienius.
The Lithuanian recipe is similar to that of a Greek tradition, where it is made with sweet potatoes and cornstarch.
Today, most people know of the Lithuanian lemon caprese, but it has been known as the “Levi’s Lemon” and has a rich, deep-fried flavor.
According to the Israeli food blog, a lemon capper is usually eaten with pork or lamb shoulder.
However, you can substitute any meat, and you can use any kind of sweet potato.
The traditional version of the lemon cap is called the “Kiddush.”
There are also lemon-apple and lemon-gourd lemon cappers.