An indispensable ingredient in Moroccan and North African cuisine, preserved lemons bring an unmistakable depth of flavor and a beautiful burst of tanginess to countless dishes. Their unique salty, citrusy taste makes them a wonderful addition to tagines, couscous, curries, soups, dips, dressings, and salads. No wonder these flavorful lemons have found their way into kitchens around the world!

Making Moroccan preserved lemons at home is surprisingly easy. All you need are fresh lemons, salt, and a little patience. Prepare a jar and keep it in your refrigerator to have this wonderful homemade condiment on hand whenever you need it. Use the finely chopped rind to brighten up salads, dips, soups, fish, chicken, dressings, and so much more. The possibilities are endless!

How Long Do Moroccan Preserved Lemons Take to Ferment?

Making Moroccan preserved lemons requires patience, as they need about one month (4 weeks) to ferment completely at room temperature. Over time, the bitterness in their rinds will gradually mellow, transforming into a deeply complex, salty, and tangy citrus flavor. Once the peels become soft and tender, transfer the jar to the refrigerator, where these delicious preserved lemons will keep perfectly for up to one year.

How to Make Moroccan Preserved Lemons

Making Moroccan preserved lemons at home is simple and requires just a few ingredients. Follow these easy steps to prepare your own jar of this flavorful traditional condiment.

Wash the lemons thoroughly and pat them dry with a clean kitchen towel.

Cut a deep cross into the top of each lemon, making sure to keep the bottom intact so that the four sections remain attached.

Gently open each lemon and fill it with a tablespoon of salt.

Place the salted lemons in the sterilized jars, one at a time, pressing them down gently to release their juices. Add the bay leaves and sprinkle the remaining salt over the top. Pack the lemons tightly into the jars, then pour in the reserved lemon juice, making sure the lemons are completely submerged.

Tightly seal the jar with its lid and place it on the countertop, away from direct sunlight. Shake the jar gently a few times during the first couple of days to help distribute the salt and lemon juice. Let the lemons ferment for about one month, or until the peels become soft and tender. Once ready, transfer the jar to the refrigerator for storage.

Frequently Asked Questions

Should I use organic lemons to make Moroccan preserved lemons?

Yes! I recommend using organic, unwaxed lemons whenever possible because you will be eating the peel. Wash the lemons thoroughly before preserving them to remove any dirt or residue.

 Should preserved lemons be completely submerged in lemon juice?

Absolutely! Make sure the lemons are completely covered with their salted lemon juice throughout the fermentation process. Keeping them submerged is important for proper preservation and helps prevent the exposed portions from spoiling.

How long does it take for Moroccan preserved lemons to be ready to use?

Moroccan preserved lemons need about one month (4 weeks) to ferment and develop their characteristic flavor. Tightly close the jar and keep it in a cool, dark place for 4 weeks, turning the jar upside down once a week to help distribute the salt and lemon juice evenly. After 4 weeks, the lemon peels should be soft and ready to use!

More preseved foods

• Makdous (Authentic Lebanese Preserved Eggplants in Oil)
• Lebanese Pickles Recipe: Authentic Homemade Kabees
• Yogurt Balls (Labne Balls)
• Authentic Lebanese Dried Fig Jam Recipe
• Authentic Awarma Recipe (Lebanese Lamb Confit)

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Moroccan Preserved Lemons

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Prep: 30 days days 20 minutes minutes

Cook: 0 minutes minutes

Fermentation 30 days days

Course

flavor enhancer

Cuisine

Moroccan

---

North African

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Description

These homemade Moroccan preserved lemons are made with fresh lemons, coarse salt, bay leaves, and fresh lemon juice. After four weeks of fermentation, the lemon peels become soft and develop a wonderful salty, tangy flavor. Use Moroccan preserved lemons to add depth to tagines, couscous, chicken, fish, salads, and more.

Ingredients

 

1x2x3x

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

Instructions

 

• Prep the Jars & Fruit: Sterilize one or two glass jars. Wash and thoroughly pat dry the lemons.
• Cut: Cut a deep cross from the top down each lemon, making sure the quarters remain attached at the base.
• Salt: Gently pull open each lemon and pack one tablespoon of coarse salt into the center.
• Pack: Place the salted lemons into the sterilized jars one by one, pressing down firmly to release their juices. Layer in the bay leaves and sprinkle any remaining salt on top.
• Submerge: Pack the lemons as tightly as possible. Pour in the extra lemon juice until the lemons are completely submerged.
• Ferment: Seal the jar tightly. Store it on your countertop away from direct sunlight. Turn the jar upside down once a week to help distribute the salt and lemon juice evenly. After 4 weeks, the lemon peels should be soft and ready to use!
• Age & Store: Transfer them to the fridge, where they will keep well for up to 1 year.
• Enjoy: Before using, rinse the lemons under cool water to remove excess salt. Discard the pulp and seeds, then finely slice or chop the flavorful peels. Add this brilliant Moroccan ingredient to your favorite dishes!

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, Moroccan preserved lemons

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