{"id":9075,"date":"2019-01-26T13:31:14","date_gmt":"2019-01-26T13:31:14","guid":{"rendered":"https:\/\/hadiaslebanesecuisine.com\/blog\/?p=9075"},"modified":"2024-11-14T21:14:31","modified_gmt":"2024-11-14T21:14:31","slug":"moroccan-preserved-lemons","status":"publish","type":"post","link":"https:\/\/hadiaslebanesecuisine.com\/blog\/moroccan-preserved-lemons\/","title":{"rendered":"Moroccan Preserved Lemons"},"content":{"rendered":"

Moroccan Preserved Lemons<\/h1>\n

An indispensable ingredient of North African and South Asian cuisine \u2013 used to flavor tagines, curries,\u00a0 soups, couscous, dips, dressings, salads etc\u2026 !! They add flavor and brighten up lots of items and I bet that\u2019s why they are wandering now a days to multi-ethnic home pantries.<\/p>\n

Make a jar and keep it in your fridge. Use it with salads, dips, soups, fish, chicken, dressings or whatever your heart desires.<\/p>\n

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Lemons over time will soften and the bitterness in the peels will soon fade away.\u00a0 I guess any recipe on earth can benefit from the flavor and depth of lemon preserves.<\/p>\n

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 \u2013 you will love the mild depth of flavor they add to any dish you are making!<\/p>\n

Let the lemons ferment on a counter for 1 month until they are soft and ready, then move them to your fridge \u2013 they will keep well for 1 year in your fridge.<\/p>\n

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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.<\/p>\n

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!!<\/p>\n

Wash and pat dry the lemons.<\/p>\n

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Cut a deep cross onto the top of each lemon but make sure that each piece is still attached at the bottom.<\/p>\n

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Gently pull open the lemon and place a tablespoon of salt in each.<\/p>\n

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Place the salted lemons in the sterilized jars one by one and compress to bring out their juices.\u00a0 Add the bay leaves and add the rest of the salt on top.\u00a0Pack the lemons tightly and add the juiced lemons making sure the lemons are completely covered with the juices.<\/p>\n

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Tightly cover the jar with the lid.\u00a0 Place on a countertop away from direct sunlight.\u00a0 Shake the jar the first couple of days\u00a0 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.<\/p>\n

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Moroccan Preserved Lemons<\/h2>\n\n