Friday, December 23, 2005
Preserved Lemon Recipe - Moroccan Preserved Lemon.
The View From Fès has had several emails asking about Moroccan cuisine and particularly how to make Moroccan Preserved Lemons. Every woman I know in Fès seems to have her own variation of this recipe - ranging from simple salt and lemons through to a variety of added spices. The recipe here is the one Samir has used for years, The lemons last for about one year. If they get a white jelly-like substance after a few months... don't worry. The lemons will still be fine. Remember to rinse them well before using. This is important as they can be far too salty if you forget to do this.
Also, some of my fellow cooks discard the pulp and only use the rind in recipes - up to you, but if you are doing a large leg of goat or lamb, consider using the entire preserved lemon (after rinsing).
Take each lemon and slice it in four, but without making the cut all the way through. Then, holding the lemon open, coat each portion with salt. I know this sounds strange, but iodised salt is best as lack of iodine is causing problems world wide and a lot of so-called fancy salts lack iodine.
Place a tablespoon or so of salt in the bottom of a clean preserving jar and place the lemons in - squashing them down as you go. as you fill it up, add a couple more tablespoons of salt.
Now - for added flavour try adding a couple of cinnamon sticks, four or five cloves, a sprinkle of coriander seeds, a couple of bay leaves and eight or nine black pepper corns.
Next, fill the jar to the top with lemon juice and seal tightly.
Leave it in a mildly warm dark space for about five or six weeks, turning over every few days.
Once you open it, keep it in a refrigerator or very cool space. You can add a new lemon plus salt and juice from time to time.
See all our Moroccan recipes here: MOROCCAN MENU!
Tags: Morocco, Fès, travel, Preserved Lemons