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Preserved Lemons
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Preserved lemons are very common in Moroccan cooking. They are extremely versatile,
and add wonderful pungency to fish, chicken, and lamb sauces. It's easy to make a
batch of preserved lemons to last around 6 months, but you have to plan
a month in advance.
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- Prepare a clean glass jar with a cover that is large enough to hold the
lemons (e.g. 8-cup capacity).
- Cut the lemons into quarters lengthwise, without cutting all the way through.
They should be attached at one end, and stay in one piece.
- Stuff each lemon with 2 Tbsp kosher salt. Make sure to use kosher salt, not table salt.
Put the stuffed lemons in the jar.
- Cover the jar, and keep it at room temperature for a week. Every day or
two, press the lemons down to get some juice out of them. Depending on the shape
of your jar, this can be done with a plate, a potato masher or a clean hand.
- After a week, the lemon juice should almost cover the lemons.
Pour in enough olive oil to cover the lemons, and refrigerate for 3 weeks before
using. Lemons will keep in the fridge for up to 6 months. Expect that the oil
may solidify and a white film may form on top of the lemons. It's normal.
- To use, remove lemons from the jar with tongs, and rinse them well under cool water.
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