Preserved lemons recipe

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Rating:

4.5/ 5 stars 17 Votes
  • 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.

Ingredients

8 thin skinned juicy lemons
Cold water
Rock salt
Large glass screw-top jar
6 cardomom pods
3 bay leaves
3 birdseye chillies
Boiling water

Preparation

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.


If you enjoyed this Preserved lemons recipe then browse more Moroccan recipes, side dish recipes and our most popular hainanese chicken rice recipe.

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Comments (4)

   
27 Aug 2011 11:53 AEST
carmel
murumbeena
lisbon lemons
I have lisbon lemon that are think skined can i use them for the recipe
Agree(0 people agree)
Disagree(0 people disagree)
11 Jul 2010 10:10 AEST
Wayne
Mathinna
Bay Leaves
On Food Lover's Guide, they used this recipe and I noted they used dry Bay leaves.
Agree(0 people agree)
Disagree(2 people disagree)
20 Sep 2009 06:30 AEST
Stu
Albury
Less salt is good
Thanks for a recipe with less salt than most
Agree(3 people agree)
Disagree(2 people disagree)
30 Aug 2009 10:50 AEST
Curious
Parkside
bay leaves
Does anyone know if one should use dried bay leaves or fresh ones for this recipe?
Agree(2 people agree)
Disagree(22 people disagree)

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