Moroccan Preserved Lemons
User Reviews
3.5
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Prep Time
20 mins
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Total Time
20 mins
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Servings
24
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Course
Condiments
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Cuisine
Moroccan
Moroccan Preserved Lemons
Description
This recipe for Moroccan Preserved Lemons involves slicing small lemons (such as Meyer) almost through into quarters, leaving the base attached. Each exposed section is liberally salted before packing the lemons into a jar layered with salt and spices including star anise, cardamom pods, cinnamon sticks, cloves, coriander seeds, peppercorns, and bay leaves.
Additional lemon juice is added to ensure the lemons are fully submerged. The jar is stored in a cupboard at room temperature for roughly a month, shaken daily to redistribute juices and promote fermentation. After this period, the preserved lemons develop a softer texture and intensely salty, fragrant flavor popular in Moroccan cuisine.
Once opened, the jar is refrigerated and can be kept for up to a year. When using, the lemons are rinsed to remove excess salt, flesh scraped away, and the rind sliced for seasoning dishes, stews, or salads to impart distinctive brightness and complexity.
Ingredients
- 6-7 lemon you can use regular lemons, choose small ones, Meyer variety
- kosher salt
- lemon juice if needed (I needed the juice from 2 extra lemons, extra fresh
- optional spices:
- 1 star anise
- 7 cardamom pods cracked
- 3 pieces cinnamon stick
- clove several
- 1/2 tsp coriander seeds
- 1/2 tsp black peppercorns
- 1/2 tsp white peppercorns
- 3 bay leaf
Instructions
- Slice a bit off the stem end of the lemons, and then slice them in half, lengthwise, leaving about 1/2 inch at the bottom, in other words do not slice all the way through to the end. Then slice it in quarters the same way, so the lemon is still whole at the bottom. (See above photos)
- Sprinkle salt on all the exposed lemon flesh.
- Coat the bottom of the jar with salt, and put the lemons in,push them down and squish them a bit to fit them in. Layer more salt and the spices in between the lemons.
- Fit as many lemons as you can into the jar, and then add more lemon juice to insure that all the lemons are covered in juice.
- Let the jar sit at room temperature for about a month, shaking the jar every day to redistribute the juices. A cupboard is a good place. Then refrigerate. The preserved lemons should keep for a year in the fridge.
- When you want to use one of the lemons, take it out with clean tongs and rinse the salt off. Scrape off the flesh, seeds and pith and then slice or dice the rinds.
User Reviews
Overall Rating
3.5
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