Moroccan Preserved Lemons

Moroccan Preserved Lemons

Posted 2013-05-02 by DoraTheExplorafollow
Preserved lemons are used in many Moroccan dishes. Usually only the peel is used. Don't worry about shelf life, they keep for 6 months and more. You'll probably finish using them up before that

Preparation Time: 30 minutes * 7days
Cooking Time: 0 minutes

Ingredients
20 Lemons
1 kg Coarse Salt
Cloves
Cinnamon sticks
Bay leaves
Peppercorns
Cardamom
Star anise
60 ml Wine vinegar (preferably white)

Method
  • Slice the lemons into quarters from the top to the core. Do not slice through. It should resemble a flower with the quarters attached to the core.



  • Fill the lemon with salt.



  • Pack the lemons into a sterilized container. (make sure its TIGHT.)



  • Sprinkle a layer of cloves, bay leaves, cinnamon and peppercorns on top of the packed lemons. Flavour them as you like, if you prefer a more cinnamon-y flavour, just add more cinnamon and so-on withe the other ingredients. Be careful because bay leaves can have quite a strong flavour.



  • Repeat steps 2 to 4 until the container is packed tightly and pour the wine vinegar over the whole thing.



  • Cover tightly and store in a cool dark place. Make sure you give it a shake every so often to evenly distribute the liquid. Keep them for a week or so and they will be ready for use.

  • Categories
    #preserved
    #lemons
    #moroccan
    #preserves

    %recipeyum
    223442 - 2023-07-17 06:56:35

    Tags

    Holiday
    Festivals
    Family_friendly
    Easy
    Dinner
    Healthy
    Lunch
    Family
    Vegetarian
    Quick
    Dessert
    Simple
    Snack
    Kids
    Vegan
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