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Preserved lemons are a cornerstone of Moroccan cuisine. Along with the three key sauces — yellow, red, and brown — they are used in many traditional dishes. They are incredibly easy to make and keep well for a long time. A small jar will last you through several delicious recipes.
- 6–7 lemons
- a large handful of salt
- 20 ml water
- 3 tbsp. olive oil
- cinnamon stick (optional)
- 1-liter jar
Wash the lemons thoroughly, scrubbing the skin well. Cut each lemon into four parts, leaving the base intact so the lemon opens like a flower. Generously rub salt into the inside of each lemon.
Pack the lemons tightly into the jar, pressing them down to minimize air pockets and make room for more lemons. A 1-liter jar should hold 6–7 lemons packed in with salt.
Pour in the water to account for the moisture that the salt will draw out from the lemons, ensuring they stay juicy. Add the olive oil on top. Seal the jar tightly and store it in a cool, dry place. Ideally, leave the lemons to cure for at least 1–2 weeks before using them.
Stay tuned—tomorrow, I'll share another mouthwatering chicken tagine recipe :)
Wash the lemons thoroughly, scrubbing the skin well. Cut each lemon into four parts, leaving the base intact so the lemon opens like a flower. Generously rub salt into the inside of each lemon.
Pack the lemons tightly into the jar, pressing them down to minimize air pockets and make room for more lemons. A 1-liter jar should hold 6–7 lemons packed in with salt.
Pour in the water to account for the moisture that the salt will draw out from the lemons, ensuring they stay juicy. Add the olive oil on top. Seal the jar tightly and store it in a cool, dry place. Ideally, leave the lemons to cure for at least 1–2 weeks before using them.
Stay tuned—tomorrow, I'll share another mouthwatering chicken tagine recipe :)
