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Reply to "Recipes... Part 2"

You can buy jars of this commerically, but it is fun to make and worth the fiddle...

Moroccan Preserved Lemons
Makes 10

10 thin skinned lemons
1 1/2 cups rock salt
1 litre (32 fl oz) boiling water
juice of 1 lemon
8 cardamon pods
2 small red chillies, optional
2 bay leaves, optional
olive oil, to cover

Scrub the lemons well and soak in wate for about 3 days, changing the water daily. This disperese the gas and acids contained in the fruit). Remove from the water and cut four pockets end to end into each lemon, being carful not to slice right through.

Holding a lemon over a bowl (to catch any juice and salt), fill the pockets generously with rock salt, and arrange in a 2 Litre (64 fl oz) preserving jar. Repeat with reamining lemons.

Cover lemons with boiling water. Add the leftover salt and juice, lemon juice and cardamon pods.
Chillies and bay leaves may also be added for flavour and decoration if you like.

Leave the jar for a few minutes to ensure that most of the air bubbles are released. Pour over a thin layer of olive oil to cover the surace. Seal tightly, and store for at least 1 month prior to use.

ALternatively you could put these into two 1L or 32 fl oz jars. If preserved correctly, they can be stored for years.


How to use preserved lemons:

Before using the lemons, scrape out the fleshy pump and wash the remaining skin under tap water to remove excess salt. You only need use a tiny amount, the lemon replaces the need for salt in a dish and adds a unique flavour to meat and chicken tagines and couscous.

Above 3 recipes are by Hassan M'Souli, Aussie based Moroccan born chef.
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