How to Make Moroccan Preserved Lemons with Sea Salt
How to Make Moroccan Preserved Lemons with Sea Salt is a delightful culinary journey that brings the flavors of Morocco right to your kitchen. With just a few ingredients and a little patience, you can create these tangy, umami-packed preserved lemons that add depth and zest to your dishes. Perfect for enhancing tagines, salads, or even dressings, Moroccan preserved lemons will elevate your cooking game. Let’s dive into the recipe!
Ingredients
- 1300 grams fresh lemons (about 8 to 10 small lemons)
- 200-250 grams sea salt
- 2 extra lemons for juicing (if needed)
Directions
- Wash all of the lemons thoroughly to remove any dirt or wax.
- Weigh out 200-250 grams of sea salt in a bowl.
- Cut the ends off each lemon, then starting at one end, cut each lemon into quarters without cutting all the way through.
- Over a large bowl, fill the crevices of the lemons with generous amounts of salt until all the salt is used up.
- Start packing the whole lemons into a clean, large jar. A quart mason jar works well, but depending on the type of lemon, you might need a bigger jar. Pack them in tightly, as lemon juice will be released during this process.
- Once the jar is full, ensure all lemons are submerged in lemon juice. If necessary, juice two additional lemons and pour the juice into the jar.
- Place a lid on the jar and allow the lemons to cure at room temperature for 4 weeks. You can let them cure for up to a year if desired; they will darken the longer they sit.
- Once opened, store your Moroccan preserved lemons in the refrigerator indefinitely. Rinse off any excess salt and brine before using. Discard the pulp and use the well-rinsed rind anywhere you would use lemon zest.
Prep Time: 15 minutes
Cook Time: 28 days (curing time)
Total Time: 28 days, 15 minutes
Servings: Varies
Nutrition Info: Low calorie, high in flavor, contains salt.
How to Serve
Moroccan preserved lemons can be used in a variety of dishes, showcasing their unique flavor profile. Chop them finely and add them to salads for a burst of tanginess, or slice the rind and toss it into tagines or stews for a depth of flavor that transforms any dish. They also make an excellent addition to marinades for chicken or fish, giving a refreshing citrus twist. For a simple yet elegant appetizer, mix preserved lemon rind into a yogurt-based dip, pairing it with pita bread or fresh vegetables.
FAQs
Q: How long do Moroccan preserved lemons last?
A: Once opened, preserved lemons can be stored in the refrigerator indefinitely.
Q: Can I use any type of lemon for preservation?
A: Yes, any variety of lemon can be used, though thinner-skinned lemons generally yield better results.
Q: What recipes can I use Moroccan preserved lemons in?
A: They are great in Moroccan tagines, salad dressings, pasta dishes, and as a flavor enhancer in various Mediterranean cuisines.
Moroccan Preserved Lemons
Ingredients
Method
- Wash all of the lemons thoroughly to remove any dirt or wax.
- Weigh out 200-250 grams of sea salt in a bowl.
- Cut the ends off each lemon, then cut each lemon into quarters without cutting all the way through.
- Fill the crevices of the lemons with generous amounts of salt until all the salt is used up.
- Pack the whole lemons into a clean, large jar tightly, ensuring lemon juice is released during the process.
- Once the jar is full, ensure all lemons are submerged in lemon juice. Juice two additional lemons if needed.
- Place a lid on the jar and allow the lemons to cure at room temperature for 4 weeks.
- Once opened, store Moroccan preserved lemons in the refrigerator indefinitely.
- Rinse off any excess salt and brine before using, discarding the pulp.