MOROCCAN PRESERVED LEMONS
The lemons have to be cured for at least 1 month but then they will keep for many months in the fridge, where their flavor intensifies over time. They are preserved whole but only the peel is used in cooking, the flesh is discarded. If possible, use organic lemons.
Provided by gartenfee
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P19DT17h12m
Yield 6
Number Of Ingredients 3
Steps:
- Scrub lemons thoroughly under cold running water. Cut each lemon into quarters, but do not cut all the way through the top, so that the lemon still holds together.
- Rub lemons generously with salt inside and out and along all the cuts. Place them in a large sterilized jar with a tight-fitting lid. Add lukewarm water to cover; the lemons should be fully immersed. Screw on the lid and let cure for 1 month in a dark, dry, and cool place.
Nutrition Facts : Calories 22.4 calories, Carbohydrate 12 g, Fat 0.3 g, Fiber 5.3 g, Protein 1.3 g, Sodium 3800 mg
MOROCCAN SPICED PRESERVED LEMONS
Preserved lemons add an unique flavor to many Moroccan & North African dishes. They are easy to make & they store for a long period of time.
Provided by FDADELKARIM
Categories Lemon
Time P30D
Yield 8 preserved lemons
Number Of Ingredients 9
Steps:
- Pour the lemon juice in a large glass jar then add the spices & 1 tablespoon of sea salt.
- Slice the lemon 5 times, from top to bottom, leaving 1/2 inch at both ends. Squeeze open each slit & add a generous amount of sea salt into each opening. Gently reshape the fruit when you are done. Repeat for each lemon.
- Pack the lemons into the jar, pressing them down to release their juices & to make room for the remaining lemons. Add any remaining salt to the jar. Cover the lemons the rest of the way with water then seal with a lid, leaving some air space at the top.
- Let ripen for at least 30 days in a warm place. Shake the jar a couple times a week to distribute the salt & spices.
- Preserved lemons do not need to be refrigerated & will keep up to a year. The pickling juice may be used 2 or 3 times over a year's time, simply add any unused rinds to the jar after sprinkling with salt.
- To use: Rinse with running water then remove & disregard the pulp (optional, my husband likes the pulp).
MOROCCAN PRESERVED LEMONS
A North African accent for a variety of dishes, from tagines and couscous to a garnish on a wood fire oven pizza. Thin-skinned Meyer lemons recommended, though Eureka works well, too. Kosher salt makes a good choice as it dissolves easier. Your jar of preserved lemons may or may not be kept refrigerated.
Provided by 5thCourse
Categories Lemon
Time 30m
Yield 1 jar
Number Of Ingredients 2
Steps:
- Wash lemons well.
- Be sure to have a jar big enough for the lemons to fit. Put a couple tablespoons of salt in the bottom of the jar.
- Holding over a plate to catch the juice, make four deep longitudinal cuts, evenly spaced, in each lemon. Keep ends attached.
- Or quarter the lemons keeping stem end intact.
- Pack salt liberally into cuts.
- Pack lemons into jar tightly, helping to press out some juice and sprinkling thin layer of salt over each layer of lemons. Top with final layer of salt.
- Add juice from the plate.
- Cover jar tightly and leave at room temperature for a few days, watching level of juice. Lemons should be covered in their own juice, if not, add more lemon juice.
- They'll be ready to eat in a few weeks and can keep for up to a year.
MOROCCAN LAMB STEW WITH PRESERVED LEMONS
This is one of the easiest stews imaginable, because there is no browning of the meat, yet the flavor is very intense. Serve with apricot couscous and a fennel, mint, and radish salad. Preserved lemons must be made several weeks in advance, but they are simple to prepare and add exquisite flavor.
Provided by Food Network
Time 2h46m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Trim excess fat and gristle from meat and cut lamb into 1-inch cubes. Place meat in a large bowl. In a small bowl, mix the cumin, ginger, cinnamon, and saffron; sprinkle over the meat and set aside.
- On a cutting board, mince together the orange zest, cilantro leaves, garlic, and salt until you have a paste. Add to the meat along with the orange juice and stir well to coat. Cover the bowl and let stand at room temperature for 2 hours, or up to overnight in the refrigerator.
- Transfer the mixture to a heavy pot, add the onions, tomatoes, and 1 cup water. Bring to a boil, cover, reduce heat, and simmer (or bake in a preheated 350 degree oven) until the meat is very tender, about 1 1/2 hours. Add olives and, if using, preserved lemon to the pot. Cook about 10 minutes more, then serve.
- Wash a 1-pint glass-canning jar and its lid with hot soapy water; rinse and dry thoroughly.
- Cut 6 of the lemons, 1 at a time, into quarters through 1 end without cutting all the way through the other end. You want the lemon to open out like a flower, but not to separate. Place the lemon on a large piece of parchment or waxed paper, spread quarters open and sprinkle flesh with a heaping tablespoon of kosher salt; put the lemon into the jar. Continue with remaining lemons, sprinkling salt on each. Pack the lemons in the jar tightly, filling it to the top (you may need more or less than 6 lemons, depending on their size). When you reach the top, lift the parchment and pour the excess salt from it into the jar of lemons.
- Slide the bay leaves down opposite sides of the jar. Juice the remaining lemons 1 by 1, adding juice to the jar, until it reaches the top. Seal jar, shake well, and let stand at room temperature, shaking well every 12 hours, for 1 week. After 1 week, transfer jar to the refrigerator, continuing to shake every day. Lemons are preserved after 3 weeks and keep up to several months in the refrigerator.
- To use lemons, pull out as needed and scrape away pulp. Dice peel and use as a condiment.
MOROCCAN CHICKEN WITH PRESERVED LEMONS
Provided by Food Network
Yield 4 Servings
Number Of Ingredients 15
Steps:
- Remove excess fat from chicken, rinse well inside and out and pat dry. Rub chickens with lemon inside and out and under skin of breasts. Rub with sea salt and set aside to marinate in a nonreactive baking dish, covered and refrigerated, overnight. Next day, rinse chickens again and pat dry.
- In a flameproof casserole large enough to hold both chickens combine cilantro, parsley, garlic, ginger, saffron, preserved lemon and pepper to taste. Add 1/4 cup water and chickens, turning to coat thoroughly, and rubbing some of the mixture inside. Add reserved giblets, except livers. Pour oil over and bring to a simmer over low heat. When chicken begins to sizzle, add onions, cover and cook for 30 minutes. Add livers and paprika and continue to cook, covered, 1 hour more.
- Remove chickens to a carving board and let rest, covered loosely with foil, while you finish the sauce. Cut giblets into small pieces and return to sauce. Using a fork, crush livers into sauce to thicken. Sauce should be thick -- if it is thin, boil until reduced and thickened. Add butter and olives. Heat, swirling pan, until sauce is emulsified. To serve, cut chickens into quarters and arrange on a warmed platter. Spoon sauce over and garnish with lemon peel.
MOROCCAN-STYLE PRESERVED LEMONS
Steps:
- Blanch lemons in boiling water 5 minutes, then drain. When cool enough to handle, cut each lemon into 8 wedges, discarding seeds. Toss lemons with kosher salt in a bowl, then pack lemons, along with their salt, tightly into jar.
- Add enough lemon juice to cover lemons. Seal jar and let lemons stand at room temperature, shaking gently once a day, for 5 days.
- Add oil to jar and refrigerate.
QUICK PRESERVED LEMONS
Steps:
- In a baking dish just large enough to hold the lemons in one layer toss the lemons with the salt, pour enough of the lemon juice over them to just cover them, and bake the lemons, covered, in a preheated 200°F. oven, stirring occasionally, for 3 hours. Let the lemons cool and transfer them with their brine to an airtight container. The preserved lemons keep, covered and chilled, indefinitely.
PRESERVED LEMONS
This is Paula Wolfert's original recipe from her 1973 book "Couscous and Other Good Food From Morocco," but I leave out the warm spices like cinnamon and cardamom so that the flavors are adaptable. The brightness of this pickle has lately elbowed its way out of Morocco's tagines. New York chefs add the minced peel to salads and garnish fried seafood with it; the cured-lemon flavor is particularly friendly to salmon, carrots, olives, parsley and potatoes. The lemony brine is great in a bloody mary.
Provided by Julia Moskin
Categories condiments
Time 15m
Number Of Ingredients 4
Steps:
- Scrub 3 to 5 organic lemons, enough to fit snugly in a medium jar with a tight-fitting lid (have 2 to 4 more ready on the side). Slice each lemon from the top to within 1/2 inch of the bottom, almost cutting them into quarters but leaving them attached at one end. Rub kosher salt over the cut surfaces, then reshape the fruit. Cover the bottom of the jar with more kosher salt. Fit all the cut lemons in, breaking them apart if necessary. Sprinkle salt on each layer.
- Press the lemons down to release their juices. Add to the jar the peppercorns and bay leaves, then squeeze the additional lemons into the jar until juice covers everything.
- Close the jar and let ripen at cool room temperature, shaking the jar every day for 3 to 4 weeks, or until the rinds are tender to the bite. Then store it in the refrigerator.
- To use, remove a piece of lemon and rinse it. (Add more fresh lemons to the brine as you use them up.) The minced rind is added at the very end of cooking or used raw; the pulp can be added to a simmering pot.
Nutrition Facts : @context http, Calories 81, UnsaturatedFat 0 grams, Carbohydrate 26 grams, Fat 1 gram, Fiber 8 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 612 milligrams, Sugar 7 grams
MOROCCAN PRESERVED LEMONS
Lemons pickled in salt and lemon juice will keep for up to a year. Dice or julienne the rind, and add to salads, pastas, and condiments.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 2 quarts
Number Of Ingredients 6
Steps:
- Thoroughly wash and dry lemons. Cut each lemon lengthwise into quarters, but only two-thirds of the way through, so one end remains intact. Rub the insides with 1 to 2 teaspoons salt. In 2 one-quart jars or 1 two-quart jar, layer lemons, remaining salt, cinnamon sticks, peppercorns, and bay leaves. Pack the lemons as tightly as possible. Pour the lemon juice over the lemons until they are submerged.
- Close jar or jars tightly. Place in a warm spot to ripen for at least 1 week before using. Gently shake the jars daily to redistribute salt. Store in the refrigerator. To use preserved lemons, remove amount needed from jar, remove flesh, and discard; rinse rind under cold water to remove excess salt.
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18 MOROCCAN RECIPES USING PRESERVED LEMONS
From thespruceeats.com
- Chicken With Preserved Lemon and Olives. Chicken with preserved lemon and olives is perhaps the most popular of Moroccan dishes which use preserved lemons.
- Lamb or Beef With Preserved Lemon and Olives. Surprisingly easy to make, lamb with preserved lemon and olives may be prepared with lamb, beef, or goat meat.
- Moroccan Fish Tagine. Use fresh or preserved lemon in this traditional fish and veggie tagine. A Moroccan marinade called chermoula adds plenty of flavors, but you can make things a bit fiery by adding cayenne or chili pepper.
- Moroccan Cauliflower. Moroccan spices and preserved lemon transform a head of cauliflower into an exciting side dish full of flavor and color. You might also consider offering it as a light vegetarian entree.
- Moroccan Artichoke Salad. Artichoke hearts and bottoms are a favorite vegetable while in season during winter months. For this Moroccan artichoke salad, they're simmered in a tangy sauce with Moroccan spices, garlic, and preserved lemon.
- Cooked Salad With Preserved Lemon and Olives. Mallow is a plentiful green in Morocco, but if it's not available in your area you can make this mallow salad with spinach or a mix of greens.
- Salade Mechouia. Roasted pepper and tomato salad is a popular offering in homes, restaurants, and roadside grills. It can be eaten as a dip or used as a sandwich filler along with meats.
- Beef or Lamb Tagine With Carrots. Zesty seasoning and tangy preserved lemons contrast perfectly with the natural sweetness of carrots in this beef or lamb tagine.
- Lamb With Cabbage. Cabbage may not make it onto your shopping list most weeks, but do give this dish of lamb with cabbage a try. It's a surprisingly delicious way to prepare this vitamin-C abundant vegetable.
- Lamb or Beef Tagine With Cardoons. Although many Americans have never tried cardoons, in Morocco they're quite popular, particularly when prepared in this classic tagine recipe with preserved lemons and olives.
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