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MOROCCAN PRESERVED LEMONS

MOROCCAN PRESERVED LEMONS

This is a traditional ingredient in Moroccan cuisine. Lemons that have been pickled in salt and their own juices, resulting in a tangy, salty, and uniquely flavorful condiment. These preserved lemons are used to add depth and complexity to a variety of dishes, particularly tagines, salads and stews.

  • 5 – 6 lemons (thin-skinned varieties are best)
  • ¼ cup kosher salt (plus extra for the jar)
  • sterilized glass jar with a tight-fitting lid
  • Optional add-ins:
  • bay leaves
  • cinnamon sticks
  • whole cloves
  • coriander seeds
  • black peppercorns

Wash the lemons thoroughly to remove any wax or dirt.
Cut off the ends of each lemon.
Slice the lemons lengthwise into quarters, but do not cut all the way through. The quarters should still be attached at the base.
Open each lemon slightly and sprinkle a generous amount of kosher salt into the cuts.
Place the salted lemons into the sterilized glass jar, pressing them down to release some of the juice.
Add additional salt between layers if needed.
Pack the lemons tightly, so they can release more juice.

Optional add-ins:
Add bay leaves, cinnamon sticks, whole cloves, coriander seeds and black peppercorns for additional flavor, if desired.
Close the jar tightly and let it sit at room temperature for about a week.
Shake the jar daily to redistribute the salt and juices.
After a week, transfer the jar to a cool, dark place and let the lemons continue to ferment for at least three weeks before using.

To Use:
Rinse the preserved lemons under cold water to remove excess salt.
Discard the pulp (optional) and use the peel in recipes. The peel is where the flavor is!

Recipe tested and photo: Natacha Visagie

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