How to Make Moroccan Preserved Lemons - Middle Eastern Cuisine, Moroccan Preserved Lemons
Recipe type: Preserves
Preserved lemons are widely used in Middle Eastern cuisine to add a unique flavor and tang to curries and tagines. The process of making your own preserved lemon is quick and easy, however you will have to wait for a month to pickle before using them. This is how to do it....
- 850g Lemons
- 55g / 60ml Coarse Kosher salt / Himalayan rock salt
- 250ml Lemon juice
- 250ml Lime juice
- Extra water to top up
- To start, you will need 250ml of lemon juice and 250ml of lime juice, 55g or quarter cup of coarse kosher salt, or Himalayan rock salt, and 850g of lemons.
- Cut down through each lemon twice, leaving just about 5mm uncut at the base.
- Open a lemon up and drop a proportionate amount of salt into the lemon. In other words, if you have 6 lemons, drop one sixth of the coarse salt into the lemon.
- Continue until all of the lemons are filled.
- Transfer the lemons to a sterilized 1.5 liter preserve jar. Pack them tightly.
- Pour in the lemon and lime juices and top the jar up with filtered water until the lemons are covered.
- Close the lid, and you're finished. Place the jar in a cool dark cupboard for a full month before using.
- Stay tuned, as in a month when these are ready to use, we will be doing a couple of Moroccan curries and tagines using these preserved lemons.