Preserved lemons

Supplements and sauces vegetable dishes
Total: 672 hr 20 min. | Active: 20 min.
vegetarian, vegan, lactose-free, gluten-free

Indispensable in Moroccan cuisine. When salted and preserved, lemons lose a lot of their acidity and their aroma intensifies. The lemon peel tastes wonderful with fried fish, lamb or poultry. A traditional Moroccan tagine should always be seasoned with preserved lemons. Depending on the recipe, finely slice the peel from the fruit and add to your dish in cubes or thin slices.

Recommended by:
FOOBY Team

Ingredients

for 8 pieces

Lemons
1 kg organic lemon (approx. 8 pieces)
40 g salt
Poaching liquid
3 ½ dl water
1 tbsp salt (approx. 10 g)
1 tsp sugar

How it's done

Lemons

Wash and dry the lemons. Cut a deep cross into the lemons from the blossom end to create quarters, but do not go all the way through the fruit. Push the quarters apart a little and cover them with salt. Layer the lemons as tightly as possible in the preserving jars.

Poaching liquid

Bring everything to the boil together, pour the liquid over the lemons (add some coriander, fennel and/or cumin seeds, and cloves and black peppercorns if you wish). The lemons must be fully covered with the liquid. Seal the jars, store in a cool, dark place. The lemons need to marinade in the liquid for at least 4 weeks to ensure they have the right flavour.

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