Tart, salty and quintessentially Moroccan, preserved lemons are easy to make at home and they keep for months. To use, (unless otherwise directed by the recipe) rinse under cold water, discard the soft flesh, then chop the skin and add to tagines, casseroles, couscous and salads.
Moroccan Perserved Lemons
- 5 unwaxed lemons, washed
- 50g Maldon Sea Salt
- Freshly squeezed juice 3 lemons
- Quarter the lemons from the top to within 1cm of the base. Sprinkle salt on the flesh, then close and reshape the fruit.
- Pour 2tbsp salt into a suitable sized sterilised preserving jar (see Bottling up, right), then pack in the lemons, pressing down gently. Cover with the lemon juice and top up with boiling water.
- Seal the jar, and allow the lemons to mature for 30 days before using.
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This recipe was first published in Wed Sep 01 01:00:00 BST 1999.