Preserved lemons recipe
- Cuisine: Moroccan
If Barka M'souli ever reads this recipe, her eyes will grow wide with surprise. She lives in Casablanca, Morocco, looking after her large family of children and grandchildren. One of her children is here in Australia - her son Hassan of Out of Africa, in Manly, NSW. While he's a professional chef, there were a few things he found hadn't perfected in his repertoire, particularly some of the traditional recipes from home. He just couldn't match his mother's preserved lemon recipe - until she sent him a few of her secret methods.
8 thin skinned juicy lemons
Large glass screw-top jar
6 cardomom pods
3 bay leaves
3 birdseye chillies
Level of difficulty: easy
Soaking time: 3 days
Preserving time: 40 days
Break the pores of the lemon by scraping gently against the medium setting of grater.
Place in large bowl and cover completely with cold water. Put aside in cool place.
Next day, pour the water off the lemons and cover with fresh water.
This removes any bitterness.
On the third day, pour off the water. Using a sharp knife and chopping board, make 4 deep slits in each lemon (they should go about halfway to the centre). Pack each incision with a good heaped teaspoon of rock salt.
Place stuffed lemons in a glass jar, add cardamom pods, bay leaves and chillies.
Pour boiling water over contents and screw on lid while the water is still hot. Leave for 40 days in a cool dark place.
Serve by themselves as an accompaniment to a cold beer; use in tajine and couscous dishes.
Displaying 10 of 56 Moroccan Restaurants.
|1.||Builders Arms Hotel, bandroom||Fitzroy|
|2.||Moroccan Soup Bar||Fitzroy North|
|5.||Out of Africa||Manly|
|6.||Kazbah On Darling||Balmain|
|7.||Cafe Mint||Surry Hills|
|9.||Little Moorish Restaurant||East Perth|
Featured Food & Recipes
- Andhra curry leaf chicken
- Fish head curry (gulai kepala ikan)
- Roast capsicum sauce (salsa de pimiento)
- Spiced pork skewers (pintxos morunos)
- Linzer torte
- Cauliflower and cavolo nero rice pie
- Indian chicken korma
- Lemon meringue tart with blueberry jelly
- Warm salad of rare roasted venison with celeriac, pear and red cabbage
- Best end of lamb with eggplant caviar and a fricassee of sweetbreads, chorizo and anchovy
The hotness of the thousands of varieties of chillies is determined by the amount of capsaicin present in the fleshy material attached to the seeds. If you want to lessen the intensity of the chilli, remove the seeds and membranes, making sure not to touch them with your fingers. Generally speaking, the smaller the chilli, the hotter it is.
Used liberally in many dishes, garlic adds flavour to everything from soups to homemade sausages. One passionate Croatian cook says it's hard to imagine a single household in all Croatia without garlic.