By Jordan Champagne, Happy Girl Kitchen Co.
These preserved lemons are popularly known as Moroccan lemons and are found in many Eastern cuisines. They add a distinct freshness to meals and are deceptively easy to prepare. They will become a culinary secret for adding an interesting and exotic flavor to the simplest preparations. I like to finely slice the preserved lemons and mix them with sautéed vegetables or marinades.
I like to use Meyer lemons, as they are sweet, tender and cure quickly, but you can also use other varieties of lemons, limes and other fruits. Rangpur limes have become just short of an obsession to my palate. I also prefer to use sea salt.
Instructions
Scrub and dry the lemons.
Cut off the little round bit at the stem end if there is a hard piece attached. At the other end of the lemon, cut lengthwise into it, stopping about 1 inch from the bottom. Then, with another downward slice perpendicular to the first, cut an X in the lemon. Pack sea salt into the lemon where you made the incisions, using about 1 tablespoon of salt per lemon. Alternatively, simply slice the lemon into nice-sized wedges or, with limes, in half, if you prefer, and pack in the salt accordingly.
Begin placing the lemons into a clean glass jar that has a tight-fitting lid. While packing, add a combination of spices that you like. Choose from bay leaf, coriander, black pepper, cumin, cloves, cinnamon sticks, juniper berries, allspice or dried chili, to name a few. I like it a bit spicy so I can add some heat to a meal without steaming out my dinner guests (who most often are my children who do not tolerate spice well yet).
Firmly press the lemons in the jar to release their juice. Cover and let stand overnight. If you are using a juicy Meyer lemon, you will have enough juice to cover the lemons right away. If you do not, check and press them down again the next day. Your lemons should be submerged in juice. If by the second day they are not, top them off with a little lemon juice.
Once the preserved lemons are soft, they are ready.
About the author
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