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Full of flavors and a wonderful spice. Preserved lemons are a specialty of the North African cuisine of Morocco and refine vegetables, pasta and rice dishes. Originally used for fish and meat dishes, we find the lemons go well with couscous and vegetables.
How to use they in the kitchen
For the salt lemons, the skin and the brew are used. Before consumption, the lemons are washed off, the pulp removed and the skin cut into fine strips or cubes. Now you can use them for savory couscous dishes for risottos, vegetables or pasta recipes.
The brew makes wonderful dressings and gives creamy sauces or soups a unique taste. Enjoy!
Preserved lemons
1 large mason jar
8 + 1 organic lemons
coarse sea salt
Wash the lemon hot and cut off the ends. Cut the fruit lengthways into quarters so that the ends of the lemon are still held together. Carefully unfold the lemons and spread 1 tablespoon of salt on the cut surfaces, squeeze the fruit firmly together and layer in a mason jar.
Squeeze a lemon and also pour the juice into the mason jar. Pour boiling water over the lemons so that the lemons are completely covered with water. If necessary, weigh down with a clean glass or clay disc. Seal and leave for 3-4 weeks.
Remove the finished lemons with a clean fork, rinse and use the lemon peel for your dishes to refine. The flesh is not eaten, only the skin and the broth are used.
Important: Work cleanly so that the lemons do not spoil.
Gourmet tip: Pickled salt lemons need 3-4 weeks of rest before you can eat them. They are used as seasonings and refine dishes with vegetables and fish, as well as pasta and rice dishes. We use the liquid for salad dressings or sauces.
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Preserved lemons
Equipment
- 1 large mason jar
Ingredients
- 8 + 1 organic lemons
- coarse sea salt
Instructions
- Wash the lemon hot and cut off the ends. Cut the fruit lengthways into quarters so that the ends of the lemon are still held together. Carefully unfold the lemons and spread 1 tablespoon of salt on the cut surfaces, squeeze the fruit firmly together and layer in a mason jar.
- Squeeze a lemon and also pour the juice into the mason jar. Pour boiling water over the lemons so that the lemons are completely covered with water. If necessary, weigh down with a clean glass or clay disc. Seal and leave for 3-4 weeks.
- Remove the finished lemons with a clean fork, rinse and use the lemon peel for your dishes to refine. The flesh is not eaten, only the skin and the broth are used.
Notes
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