Friday, 27 September 2013

Preserved Lemons

Preserved Lemons are widely used in Moroccan cuisine. Once they are ready to use, you wash the excess salt from the lemon and, in most instances, you use the rind of the lemon. Preserved Lemons do take about a month before you can start to use them. The brine in which they sit, allows the lemons to ferment at room temperature in a cool dark place.

I know I have been posting a lot of small condiments of Moroccan cuisine lately, but it will be worth it in the end. These past few posts are some of the basic necessities of Moroccan cooking and there are plenty more where that comes from. 

The picture featured below was taken at the same time as the Preserved Lemons were made. Once they have been sitting in their brine for about a month I will take another picture to show the difference and final product.

What you need:
10 lemons
150g coarse sea salt
2 fresh bay leaves
1 cinnamon stick
cold water

How to:
1) Squeeze the juice of 5 lemons into a bowl.

2) With a sharp knife cut a deep cross into the top of the lemons. Cut almost all the way to the bottom of the lemons. Ensure the cut lemons are still joined at the bottom.

3) Sprinkle a tablespoon of salt inside each cut lemon then push the cut lemon together and place into a sterilised jar. 

4) Once all lemons are placed into the jar, layer the remaining salt, bay leaves and cinnamon stick in between the lemons.

5) Pour the lemon juice over the lemons and fill the jar, enough to cover the lemons, with cold water.

6) Leave to ferment for a month in a cool, dark place, shaking the jar gently every 3rd day or so.

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