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
MORROCAN PRESERVED LEMONS
Preserved lemons, sold loose in the souks, are one of the indispensable ingredients of Moroccan cooking, used in fragrant lamb and vegetable tagines, recipes for chicken with lemons and olives , and salads. Their unique pickled taste and special silken texture cannot be duplicated with fresh lemon or lime juice, despite what some food writers have said. In Morocco they are made with a mixture of fragrant-skinned doqq and tart boussera lemons, but I have had excellent luck with American lemons from Florida and California. Moroccan Jews have a slightly different procedure for pickling, which involves the use of olive oil, but this recipe, which includes optional herbs (in the manner of Safi), will produce a true Moroccan preserved-lemon taste. The important thing in preserving lemons is to be certain they are completely covered with salted lemon juice. With my recipe you can use the lemon juice over and over again. (As a matter of fact, I keep a jar of used pickling juice in the kitchen, and when I make Bloody Marys or salad dressings and have half a lemon left over, I toss it into the jar and let it marinate with the rest.) Use wooden utensils to remove the lemons as needed. Sometimes you will see a sort of lacy, white substance clinging to preserved lemons in their jar; it is perfectly harmless, but should be rinsed off for aesthetic reasons just before the lemons are used. Preserved lemons are rinsed, in any case, to rid them of their salty taste. Cook with both pulps and rinds, if desired. The recipe and introductory text below are excerpted from Paula Wolfert's book Couscous and Other Good Food From Morocco.
Provided by Sharon123
Categories Lemon
Time 15m
Yield 1 1/2 cups, 6 serving(s)
Number Of Ingredients 8
Steps:
- If you wish to soften the peel, soak the lemons in lukewarm water for 3 days, changing the water daily.
- Quarter the lemons from the top to within 1/2 inch of the bottom, sprinkle salt on the exposed flesh, then reshape the fruit.
- Place 1 tablespoon salt on the bottom of the mason jar. Pack in the lemons and push them down, adding more salt, and the optional spices between layers. Press the lemons down to release their juices and to make room for the remaining lemons. (If the juice released from the squashed fruit does not cover them, add freshly squeezed lemon juice - not chemically produced lemon juice and not water.*) Leave some air space before sealing the jar.
- Let the lemons ripen in a warm place, shaking the jar each day to distribute the salt and juice. Let ripen for 30 days. To use, rinse the lemons, as needed, under running water, removing and discarding the pulp, if desired - and there is no need to refrigerate after opening. Preserved lemons will keep up to a year, and the pickling juice can be used two or three times over the course of a year.
- * According to the late Michael Field, the best way to extract the maximum amount of juice from a lemon is to boil it in water for 2 or 3 minutes and allow it to cool before squeezing.
- Paula Wolfert shares her tips:.
- •Located on Morocco's Atlantic coast, south of Casablanca and north of Essaouira, the city of Safi is known for its seafood specialties.
- •To most closely approximate the flavor of Moroccan lemons, Wolfert recommends Meyer lemons for this recipe. This lemon/mandarin orange hybrid, in season in January and February, has yellow-orange flesh, a smooth rind, and a sweeter flavor than other lemons.
- •To sterilize a mason jar for the lemons, place it upside down in a steamer and steam for 10 minutes. Using tongs (wrap the ends in rubber bands for a better grip), remove the hot jar and dry it upside down on a paper towel-lined baking sheet in a warm oven. To sterilize the jar's top, boil it in water for 5 minutes, then remove with tongs.
- •When you're ready to use a lemon, remove it with clean utensils to avoid contaminating the inside of the jar with bacteria. This way, the remaining contents of the jar will not need to be refrigerated.
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.
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.
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.
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.
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MOROCCAN PRESERVED LEMONS RECIPE - A CLASSIC CONDIMENT
From cookingtheglobe.com
4.9/5 (9)Total Time 10 minsCuisine MoroccanCalories 367 per serving
- Scrub six lemons with a vegetable brush and rinse in cold water. Dry well. Trim the nubs off both ends. Quarter each lemon lengthwise leaving them still connected at a base.
- Put the salt into a bowl. Working with one at a time, hold the lemon over the bowl and fill it generously with salt. Every lemon should get about 2 tablespoons of salt. Put them cut side up in the jar. You should push down really hard to fit them in.
- Juice the remaining 6 lemons and add the juice into the jar until the lemons are submerged. If it's not enough juice, you can either juice more lemons to fill the jar to the brim or use boiled water.
- Seal the jar and store in a dark place (not in a fridge) for a month, turning and shaking it once a day for the first week (to redistribute the salt).
18 MOROCCAN RECIPES USING PRESERVED LEMONS - THE …
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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