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 This is a jar of preserved lemons - you can see the bay, cinnamon, cloves. You also see older lemons on the bottom and recent addtions on top. Lots of lemon juice required! |
 Preserved Lemons are those lovely, translucent little cubes on top of this Green Pepper & Tomato Salad |
 This is 1/2 of 1 preserved lemon |
 This is 1/4 - more than enough for most uses |
 After rinsing well under running water, only your thumb is needed to remove the fruit from the properly preserved peel |
 The fruit can be added to a stew, a sauce, a Moroccan tagine - or simply discarded |
 The rind is now ready to dice |
 A cross-section of the preserved rind shows the penetration of the brine - you lemons will look like this after 30 days |
 Easier than a knife through warm butter, you quickly dice the lemon - this shows 1/4 of 1 lemon, with 1/8 of 1 lemon diced |
 Preserved lemons are also used in many French dishes, and this recipe will work perfectly with those recipes |
 1/4 of 1 Preserved Lemon will generate dozens of small diced gems to sprinkle on salads, use in stews or enhance a soup |
 The Flag of Morocco |
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Moroccan preserved lemons are an absolute necessity to complete dishes from salads to tagines (stews). Extremely easy to make, adding a unique flavor and texture to the dish, I have kept preserved lemons for as long as a year in the 'fridge without any problem. After all, you're basically talking about lemon juice and salt. But you can 'sweeten' the product by the addition of a few simple ingredients.
I usually make these a half gallon at a time, but it is the way you produce the quantity that will dictate the quality of the final product.
You can use a Mason or Ball jar, but I prefer the spring clip glass top with the sturdy rubber gasket because the acid and salt are not friendly with the metal, long term
Ингредиенты
- Lemons - select the finest, firmest, blemish-free you can find. The
- number depends on the size of the lemons and the size
- of the jar. Buy 4 times the number you intend to
- preserve. Wring every drop of juice from whatever will
- not fit into your jar. You will need to completely cover all
- lemons with lemon juice. Never use water!
- Kosher salt
- cinnamon stick - 1 or 2
- peppercorns - 3 - 6, can be black (Tellichery is excellent),
- pink, white or green, or a couple of each, if you
- have them
- Bay leaf - fresh is really nice, dry will do
- coriander seeds - 6 - 8
- cloves - 3 - 4 select whole, plump cloves
Инструкции
- sterilize the jar in boilng water for 10 minutes.
- Cut each lemon being preserved into quarters, but stop about 1/2" from the bottom of the lemon, so the fruit remains whole.
- Cover the bottom of the sterilzed jar with a slight layer of salt.
- Pack a layer of lemons into the jar, cut end up.
- Add salt liberally and some of the spices.
- Continue adding lemons and salt and spices to fill th jar.
- Push the lemons down and pour in all the lemon juice to top.
- If you do not have enough lemon juice - go buy more lemons for
- juice - not bottled lemon juice, no water.
- Leave the jar on a kitchen shelf for a month, turning up upside down a couple of times every day. Then you can refrigerate the jar to extra long storage, but you do not need to. Refrigerators are still not all that common in Morocco outside the cities.
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 122g | |
| Calories 252 | |
| Calories from Fat 34 | 13% |
| Total Fat 3.78g | 5% |
| Saturated Fat 0.14g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 203mg | 8% |
| Potassium 241mg | 7% |
| Total Carbs 54.1g | 14% |
| Dietary Fiber 6.4g | 21% |
| Sugars 16.31g | 11% |
| Protein 5.23g | 8% |
Menus and Pairings
Wine and Drink Pairings: Teas, soft drinks
Отзывы
08 февраля 2011
I love preserved lemons! I have been making and using them for about a decade now and can't imagine NOT having a jar full in the fridge at all times! I make a roasted chicken with calamata olives, preserved lemons and capers that is one of my go-to, feel-good meals!1 replyЭтот рецепт был приготовлен/опробован мной!1 person likes this review
Комментарии
21 января 2011Yes, John, fully ready - and they get 'readier' as the weeks roll by, tender and shiny and subtly impregnated with the spices. And I would encourage you to consider using the lemon pulp, for example, in a sauce, say, in a tagine of meatballs and fava beans. I think I will put a recipe up for one of my favorite salads, as a starter. Then you will have, I think, a perfect vehicle for your first hit of a true preserved lemon! So gather those perfect lemons, use only the lemon juice to cover and preserve the fruit - no h2o - and a good sea salt (use plenty, you will rinse it all off before you use the lemon). And you can then plunk any leftover lemon into the Preserved Lemon jar, from that other 1/2 not used because a recipe only called for a tablespoon of juice, to the 3/4 lemon left because you only needed a slice for a cocktail. You will never run out of preserved lemons once you start the jar!
20 января 2011Going to try this Amos. I have made many moroccan recipes that call for preserved lemons and I've just substituted fresh (because I haven't had the preserved lemons). This doesn't sound to hard, and I have a lemon tree bursting with fruit in my front yard. Are the lemons fully preserved and ready to use after 1 month?1 reply
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