How To Make Moroccan Preserved Lemons at Home
What You’ll Need:
- 4 to 6 small lemons (organic preferred)
- 1/4 cup coarse sea salt
- Freshly squeezed lemon juice (from 2-3 additional lemons)
- Sterilized glass jar with a tight-fitting lid
- Optional: spices like bay leaves, cinnamon sticks, or peppercorns
Step-by-Step Guide to Making Preserved Lemons
1. Select Your Lemons
Start by choosing small, organic lemons if possible, as they are free from pesticides and wax. Wash them thoroughly to remove any impurities.
2. Prepare the Lemons
Cut the lemons into quarters, but leave the base intact so the pieces remain attached. This allows the lemons to hold together while absorbing the salt.
3. Salt the Lemons
Open up the quarters of each lemon and generously fill them with coarse sea salt. The salt will draw out moisture and preserve the lemons, so don’t be afraid to use more than you think you need.
4. Pack the Jar
Place the salted lemons into a sterilized glass jar. Press them down firmly to release their juices as you pack them tightly together. This will help start the fermentation process.
5. Add Lemon Juice
Once your jar is full of salted lemons, pour enough freshly squeezed lemon juice over the lemons to cover them completely. The lemon juice acts as the brine and ensures the lemons ferment properly.
6. Optional Spices
To add extra flavor, consider including some spices like bay leaves, cinnamon sticks, or peppercorns. These are optional, but they will enhance the flavor of your preserved lemons.
7. Seal the Jar
Seal the jar with a tight-fitting lid and store it in a cool, dark place for about 3 to 4 weeks. During this time, the lemons will soften and take on their characteristic tangy flavor. Shake the jar every few days to distribute the salt and juices.
8. Ready to Use
After about a month, your Moroccan preserved lemons will be ready to use. Remove a lemon, rinse off the excess salt, and discard the pulp. The peel is the part used in recipes.
How To Use Moroccan Preserved Lemons
Once your preserved lemons are ready, you can start incorporating them into various dishes:
- Tagines: Add chopped preserved lemon peel to classic Moroccan tagines like chicken or lamb for extra flavor.
- Salads: Use finely chopped preserved lemons in grain-based salads like couscous or quinoa.
- Sauces and Dressings: Mix preserved lemons into salad dressings, marinades, or sauces for a citrusy punch.
- Grilled Meats and Fish: Incorporate preserved lemon peel into marinades for grilled meats or fish to bring a burst of tangy flavor.
- Dips: Blend preserved lemon peel into dips like hummus for a unique twist.
Why Make Your Own Moroccan Preserved Lemons?
Making your own preserved lemons at home is a fantastic way to bring authentic Moroccan flavors into your kitchen. The process is simple, and the results are worth the wait. Not only will you save money, but you’ll also have a homemade ingredient that adds depth and complexity to countless dishes. Whether you’re cooking traditional Moroccan food or experimenting with new recipes, homemade preserved lemons are a versatile pantry staple.
Storage Tips for Preserved Lemons
Once opened, keep your jar of preserved lemons in the fridge. They can last up to a year if stored properly, submerged in their brine. Always make sure the lemons are fully covered in juice to prevent spoilage.
Conclusion
Learning how to make Moroccan preserved lemons is an easy and rewarding process that will enhance your cooking. With just a few simple steps, you’ll have a jar of tangy, flavorful lemons ready to add zest to a wide range of dishes. Whether you’re preparing a traditional Moroccan tagine, dressing up a salad, or seasoning grilled meats, these preserved lemons will become a go-to ingredient in your kitchen.