Preserved lemons are a staple in Moroccan cuisine. They are used in tagines, couscous, and salads. The lemons are first boiled in salt water, then packed in a jar with salt and lemon juice. They are allowed to cure for at least three weeks before using.
How To Make Preserved Lemons Moroccan Style
Preserved lemons are a type of pickled lemon that is popular in North African cuisine. The lemons are first boiled in salt water, then packed in a jar with lemon juice and spices. They can be stored in the refrigerator for up to six months. Making preserved lemons is a relatively simple process. First, cut six lemons into quarters and remove the seeds. In a pot, bring 1 1/2 cups of water and 1 1/2 cups of salt
– Lemons – Salt – Olive oil
- Pack lemon slices tightly into a sterilized jar
- Seal the jar and store in
- Cut lemons into thin slices, discarding the seeds
- Pour over lemon juice, making sure all the lemon slices are submerged
1. Lemons: Use organic lemons for the best flavor and results. 2. Salt: Choose a high quality, additive-free salt for preserving. 3. Spices: Use whole spices whenever possible for the best flavor. 4. Jar: Use a sterilized glass jar with a tight fitting lid to store your preserved lemons. 5. Storage: Store in a cool, dark place for up to 6 months.
Frequently Asked Questions
What Is The Best Way To Preserve Lemons?
The best way to preserve lemons is by storing them in the refrigerator.
Can You Eat Preserved Lemons Raw?
Yes, you can eat preserved lemons raw. They are tart and slightly salty with a mellow lemon flavor.
Can You Get Botulism From Preserved Lemons?
Yes, botulism is a possibility with preserved lemons. It is a foodborne illness caused by the bacterium Clostridium botulinum. The bacteria produces a toxin that can cause paralysis. Symptoms of botulism include muscle weakness, difficulty breathing, and drooping eyelids.
Preserved lemons are a key ingredient in Moroccan cuisine and can be used in a variety of dishes. To make preserved lemons, start by slicing lemons thin and removing the seeds. Add lemon slices to a jar and cover with salt. Let sit for 3-4 days, stirring occasionally. After 3-4 days, rinse the lemon slices and add them to a pot of boiling water. Let simmer for 5 minutes and then remove from heat. Let cool and add to a jar. Preserved lemons will keep in the fridge for up to 6 months.