Preserved Lemons Moroccan Style
Tangy Pickled Lemon Recipe for an Authentic Dish From Morocco
Meat and fruit combinations are the hallmark of North-African dishes. Try this spicy preserved lemon recipe to add that extra special tang to any dish.
Preserved lemons are a common feature in Moroccan cookery and are found in abundance in the Moroccan market place. They are a favourite in Tangine recipes – tangine is both the name of the cooking pot and the dish or stew cooked in it.
For an authentic Moroccan dish there is no alternative to the delicious soft pickled lemon flavor. With a little forward planning that special Moroccan meal could have your own pickled lemons added or as a way of preserving a glut of lemons it’s an easy and satisfying job preserving your own. The time consuming part is the wait after preserving them until they can be used!
Preserved lemons can look very attractive in a pretty clip-top jar – good enough to give as a home-made and rather unusual present for foodie friends.
Moroccan Preserved Lemons
Ingredients - to make one jar of lemons
- 5-6 Lemons - to fit a large clear jar
- ½ kg salt
- 1 Cinnamon stick
- 3 Bay leaves
- ¼ cup olive oil
- Spring water - to fill the jar
Method
- Wash the lemons and cut them into quarters from the pointed end up to within 2cm of the stalk end. Gently open them without breaking them apart, remove any visible pips, pack them with salt and then press them back into shape.
- Put 1 tablespoon salt into the large sterilized clear jar.
- Put in the lemons and press them down, adding more salt and spices between the layers. Push the lemons down firmly to release some of the juice and to make room for the other lemons. Fill the jar up with spring water, leaving enough space for the olive oil.
- Cover the top with oil and seal the jar. The oil is to seal and protect the lemons from contact with the air.
- Leave the lemons in a cool dry and dark place for 4-6 weeks before using.
Tips
To use the lemons they must be rinsed to wash off the salt. They can now be used whole or chopped, using both the pulp and the now softened rind.
At times you may see a white cloudiness on the lemons, this is harmless and will be washed off with the salt before use.
The lemons don’t need to be refrigerated after opening, but it’s a good idea to put another thin layer of oil on the top to keep the air out.
Preserved lemons can be kept for up to a year, they’re a great way to keep lemons and add a delicious piquancy flavour to any dish.
