PRESERVED LEMONS
Preserved lemons are a popular ingredient for Middle Eastern recipes. I saw this recipe on SBS's Food Safari. It appeared in the Moroccan episode and the chef's name is Malika Ennaim. This recipe is perfect when lemons are in season Try picking unblemished fruit for best results. You could use as many lemons as you wish, however the equation will always be two teaspoons per cut lemon (as per Step 1), Step 2 will always be the same (juice of one lemon, four teaspoons of sea salt and warm water to cover lemons). Lemons will be ready in 40 days.
Provided by Chef floWer
Categories Lemon
Time 15m
Yield 10 Preserved lemons
Number Of Ingredients 5
Steps:
- Wash and dry lemons. Cut each lemon into quarters, do not cut all the way through so that the lemon is still intact and joined together at the base.
- Spoon about two teaspoons of sea salt into each cut lemon and place the lemon into a sterile glass jar, packing them in tightly. Repeat step until all your lemons you want to preserve have finished.
- Add juice of one lemon and four teaspoons of sea salt into the jar. Cover lemons with warm water.
- Seal jar and leave in a cool dark place for 40 days and nights. (You can leave them longer than 40 days if you wish) do not refrigerate until opening.
- Enjoy.
Nutrition Facts : Calories 17.9, Fat 0.2, Sodium 5582.4, Carbohydrate 5.7, Fiber 1.6, Sugar 1.6, Protein 0.7
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Rampol Igwe
[email protected]I'm allergic to lemons. Is there a substitute I can use?
Lucy Olds
[email protected]I'm having trouble finding Meyer lemons. Can I use regular lemons instead?
kikia
[email protected]I've been making preserved lemons for years, and I've never had a problem. They always turn out perfect.
Mark Ngurule
[email protected]I'm not sure if I'm doing something wrong, but my preserved lemons always turn out too soft. Any tips?
Lebo Rele
[email protected]I've tried preserved lemons before, and I wasn't a big fan. I found them to be too salty.
Alpha Jallow
[email protected]I'm not sure how I feel about preserved lemons. They sound a bit too sour for my taste.
Alicia Davis
[email protected]These preserved lemons look amazing! I can't wait to try them.
Imran Hawladar
[email protected]I've been wanting to try preserved lemons for a while now, and this recipe looks perfect. Thanks for sharing!
MD.Minhaj
[email protected]I'm definitely going to try this recipe. Preserved lemons sound like a great way to add some extra flavor to my dishes.
Raees Farooq MaHaR
[email protected]Preserved lemons are a great way to add a unique flavor to your dishes. I love using them in tajines and other Moroccan dishes.
Carine Tshiala
[email protected]I've never tried preserved lemons before, but this recipe has convinced me to give them a try. They look absolutely delicious!
Maidah Siddiqui
[email protected]These preserved lemons are a staple in my kitchen. I use them in everything from salad dressings to marinades. They add a delicious depth of flavor that I can't get from fresh lemons.
Emily Wood
[email protected]I love using preserved lemons in my cooking. They add a bright and tangy flavor that really perks up dishes. I especially like them in fish stews and chicken tagines.
Ramazan Omari
[email protected]The process of preserving lemons is surprisingly straightforward, and the results are well worth the effort. The lemons develop a wonderfully complex flavor that elevates simple dishes to new heights.
nathan sherman
[email protected]These preserved lemons are a delightful addition to my culinary repertoire. Their unique flavor profile adds a zesty and savory touch to various dishes, from tagines to salads.