In my last post, I mentioned using preserved lemons to enhance my zucchini casserole . Now I'm keeping my promise and sharing the recipe with you below.
The recipe requires only 3 ingredients besides clean jars with screw-top lids: lemons, salt and water.
What exactly is a Moroccan preserved lemon?
As the name suggests, this recipe originates from Moroccan cuisine. There, it's used to season and enhance many dishes. Unlike fresh lemons, preserving them in brine softens the lemon's intense acidity without affecting its fresh aroma. The lemon peel becomes soft, and a kind of salty syrup forms.
How do you use preserved lemons?
The unique thing about Moroccan lemons is that the whole lemons, including the peel and brine, are used for seasoning.
Personally, I use these lemons for my oven-grilled chicken thighs, for fish, or to enhance vegetables and couscous (see my last post a week ago). You can also add them to lemon butter or salad dressings. Preserved lemons are especially good with lamb dishes, as they soften the sometimes strong lamb flavor without making the meat too sour.
I also often use the brine as an addition to my salad dressings, for pre-marinating and as a seasoning in the chermoula for my Poulet au citron .
The whole thing as a video
And for download…
Moroccan Salt Lemon | Preserved Lemons
Equipment
- 1-2 jars with screw-top lids
Ingredients
- 4-5 organic lemons
- 6-7 tablespoons of salt
- Water
Instructions
- Wash the jars and their lids thoroughly and sterilize them with boiling water
- Wash the lemon thoroughly, ideally using a brush, and then pat dry. Set one lemon aside and cut off both ends of the other
- Cut the lemons lengthwise from one end, close to the stop but not all the way through. Turn them over and cut the other side in the same way, but this time offset by 45° from the cut at the other end
- Fill each incision with a spoonful of salt and carefully place them in the glass. Place all the lemons close together in the glass and press firmly to minimize the space between them
- Fill the glass with previously boiled and slightly cooled water (lukewarm) until everything is covered, add the juice of one lemon and seal tightly
- Store in a dark place at room temperature for approximately 4-6 weeks. Then open and enjoy!
Notes
Always use a clean spoon or fork to take out the contents and
reseal tightly!
Bon appétit!
Fadi
