Moroccan Preserved Lemons

An indispensable ingredient of North African and South Asian cuisine – used to flavor tagines, curries,  soups, couscous, dips, dressings, salads etc… !! They add flavor and brighten up lots of items and I bet that’s why they are wandering now a days to multi-ethnic home pantries.

Make a jar and keep it in your fridge. Use it with salads, dips, soups, fish, chicken, dressings or whatever your heart desires.

Lemons over time will soften and the bitterness in the peels will soon fade away.  I guess any recipe on earth can benefit from the flavor and depth of lemon preserves.

Making preserved lemons takes time for the fermentation process to reach its peak, but it is so worth to keep a jar in your kitchen – you will love the mild depth of flavor they add to any dish you are making!

Let the lemons ferment on a counter for 1 month until they are soft and ready, then move them to your fridge – they will keep well for 1 year in your fridge.

Try to use organic lemons since you will be eating the exterior. Another important factor to consider is to make sure that your lemons are completely covered with salted lemon juice.

Before using rinse the lemon preserve under cool water to wash away the extra salt and discard the pulp and the seeds, cut into thin strips and add them in your cooking!!

Wash and pat dry the lemons.

Cut a deep cross onto the top of each lemon but make sure that each piece is still attached at the bottom.

Gently pull open the lemon and place a tablespoon of salt in each.

Place the salted lemons in the sterilized jars one by one and compress to bring out their juices.  Add the bay leaves and add the rest of the salt on top. Pack the lemons tightly and add the juiced lemons making sure the lemons are completely covered with the juices.

Tightly cover the jar with the lid.  Place on a countertop away from direct sunlight.  Shake the jar the first couple of days  a few times and keep it for 1 month until the lemons are soft and ready, then move them to your fridge, they will keep well for 1 year.

Moroccan Preserved Lemons

No ratings yet

Prep: 30 days days

Cook: 0 minutes minutes

Course

flavor enhancer

Cuisine

Moroccon

---

North African

---

RECIPES FROM AROUND THE WORD

Print Pin Review

Description

An indispensable ingredient of North African and South Asian cuisine – used to flavor tagines, curries,  soups, couscous, dips, dressings, salads etc..They add flavor and brighten up lots of items and I bet that’s why they are wandering now a days to multi-ethnic home pantries.

Ingredients

 

1x2x3x

• ▢ 10 lemons for preserving
• ▢ 1 cup coarse salt
• ▢ 2-3 lemons for juicing
• ▢ 3-4 bay leaves

Instructions

 

• Sterilize one or two glass jars.
• Wash and pat dry the lemons. Cut a deep cross onto the top of each lemon but make sure that each piece is still attached at the bottom.
  
• Gently pull open the lemon and place a tablespoon of salt in each.
  
• Place the salted lemons in the sterilized jars one by one and compress to bring out their juices. Add the bay leaves and add more the rest of the salt on top. Pack the lemons tightly and add the juiced lemons making sure the lemons are completely covered with the juices.
  
• Tightly cover the jar with the lid. Place on a countertop away from direct sunlight. Shake the jar the first couple of days a few times and keep it for 1 month until the lemons are soft and ready, then move them to your fridge, they will keep well for 1 year.
  
• Before using rinse the lemon preserve under cool water to wash away the extra salt and discard the pulp and the seeds, cut the peels into thin strips and add them in your cooking!! Brilliant Moroccan ingredient!!

Notes

If you make this recipe, share your pictures on Facebook! I would love to see your creations!Hashtag them #Hadia's Lebanese Cuisine

Keyword lemon, Lemon Juice

Tried this recipe?Let us know how it was!