Moroccan preserved lemons.

My fermentation station in action again. I’m playing around with beautiful organic lemons that my friend Neville from Yuzu NZ sent me. I’ve made Moroccan preserved lemons using Yen Ben lemons (check photos above) and Meyer lemons.

The recipe is super easy. Wash organic lemons, cut off the tops. Quarter the lemons from the top to within 1.5cm of the bottom, sprinkle organic salt on the exposed flesh, then reshape the fruit. Press the lemons tightly in the jar so that they release their juices, and so that the lemon juice and salt combine into a brine that completely submerges the lemons. Add more lemon juice to fill the jar, close with a lid, leaving a gap to allow the fermentation to take place. Make sure the lemons are always submerged below the juice level. Allow the lemons to ferment at least one month, before trying them.

I use a lot of preserved lemons in my kitchen, especially in wintertime, this is an easy way to add a zesty flavour and umami to any dish such as chicken or lamb tagine, winter stews or soups, salad, couscous, sauces, vegetarian recipes, rice, ricotta spread or chicken marinade.

Moroccan preserved lemons.

Recipe by Leno RegushCourse: Main, Soups, Salads, Sauces, CondimentsCuisine: Moroccan, Middle EasternDifficulty: Easy

Servings

20

servings

Prep time

30

minutes

Cooking time

40

minutes

Using preserved lemons in your cooking is an easy way to add a zesty flavour and umami to any dish such as chicken or lamb tagine, winter stews or soups, salads, couscous, sauces, vegetarian recipes, rice, ricotta spread or chicken marinade.

Ingredients

• 6-8 whole lemons

• 4-5 tbsp salt

• bay leaf, cinnamon stick, dried chilli (optional)

Directions

• Wash organic lemons, cut off the tops. Quarter the lemons from the top to within 1.5cm of the bottom, sprinkle organic salt on the exposed flesh, then reshape the fruit. Press the lemons tightly in the jar so that they release their juices, and so that the lemon juice and salt combine into a brine that completely submerges the lemons. Add more lemon juice to fill the jar, close with a lid, leaving a gap to allow the fermentation to take place. Make sure the lemons are always submerged below the juice level. Allow the lemons to ferment at least one month, before trying them.
• When you use preserved lemons the only part of the lemon you need is the rind. Cut all of the remaining lemon flesh and pith away from the rind and discard. Store the lemons in the refrigerator for up to 6 months.