Moroccan Preserved Lemons
Updated 02/24/22
Did I ever tell you guys about the time that I ate camel??? I didn't know it at the time, it was part of a meal that was served to myself and my fellow pageant sisters in Casablanca, Morocco back in 2007 and it was a supreme honor to be treated to the meal when and where we were. I (don’t) hate to say it, it was delicious. Morocco was absolutely beautiful and I’d love to go back one day. This actually has nothing to do with today's recipe post other than that it's a story about another food found in Morocco...
Circa 2007 in Casablanca, Morocco outside the world's 3rd largest mosque
I first discovered the delightfully tasty recipe idea for Moroccan Preserved Lemons from Nirmala Nirene on her amazing former Z Living show, Nirmala's Spice World. I've been known to be pretty adventurous with food, but this was definitely a new one for me.
It's actually a really easy recipe to make, and adds a really nice new flavor dimension to your food with salty, tangy goodness. The basic recipe is just two ingredients: salt+lemons. You can make it the traditional way with the extra spices, but it's good without them as well. I just started a spicy blend with peppercorns and chili flakes that I can’t wait to get into!
Use your preserved lemons in everything from couscous to chicken. They're not as salty as you would think they would be given that that's one of the main ingredients, but somehow the saltiness is perfectly balanced with the subdued tanginess of the lemons so it's just pure deliciousness.
Some recipes will tell you to just use the softened rinds of the preserved lemons and to discard the pulp, but to me that's a waste. I use the whole shebang (the resulting juice too!) and you will want to also. You can just blend the pulp up with the juice and use it to season your food. Read on below for the simple recipe for preserved lemons.
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Ingredients
About 4 lemons (Meyers work really well)
Himalayan Pink or Celtic Sea Salt (at least 4 tablespoons)
Lemon juice (this is needed if you can't squash out enough juice from the lemons you're preserving)
Optional spices: cinnamon stick, cloves, coriander, peppercorns, bay leaves, chili flakes
Supplies Needed
Glass jars, quart size
Plastic lids for jars (the acid and salt corrode metal ones)
Fermentation weights or something to keep the lemons below the juice
Directions
Scrub and dry lemons.
Cut them into quarters, but not all the way through. Leave about 1/2 inch connected at the bottom of the slices. (See photo)
Sprinkle salt onto the bottom of a clean, sanitized mason jar.
Sprinkle salt generously into the center of the sliced lemons. Sprinkle salt between each layer of lemons and add your optional spices if you're using them.
Using a wooden spoon (I use the end of it) smash the lemons down into the jar, covering them with their juices.
Add a glass fermenting weight on top to make sure they stay covered. It's important to make sure that the lemons are fully covered in juice, add additional juice if necessary.
Put the lid on the mason jar and allow the lemons to cure for at least four weeks. Keep refrigerated after the four weeks.
To Use: Remove a piece of lemon and rinse it off. Remove the pulp and mince before adding to your dishes. The pulp can be combined with the brine or used alone by pureeing it and using it as a flavorful seasoning agent to replace plain salt.
Note: You can try this with other citrus fruits (lime, grapefruit) as well. Kosher salt works too if that's all you've got-the other two mentioned above have awesome mineral content, that's why they are preferable.
How cool are these nesting mason jars??? I picked up a couple sets for my house!
Raw Vegan Kale Pesto is one way to make use of the delicious salted lemon pulp. And check out my 7 Affirmations for Fall with free Screensavers to come into the next season with plenty of peace and joy.
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