Preserved Lemons
Preserved Lemons Recipe from Morocco with Coarse Salt and Olive Oil
Introduction
Preserved lemons are a staple in Middle Eastern and North African cuisine, adding a unique and tangy flavor to dishes. They are easy to make at home and can be used in a variety of recipes to enhance the overall taste.
History
Preserved lemons have been used for centuries in Moroccan and Mediterranean cooking. The process of preserving lemons in salt and their own juices was originally used as a way to preserve lemons for use during the off-season. The salty and tangy flavor of preserved lemons adds a depth of flavor to dishes that is hard to replicate with fresh lemons alone.
Ingredients
- 10 to 12 lemons
- 3 cups coarse salt
- 0.25 cup olive oil
How to prepare
- Blanch half of the lemons in boiling water for approximately 5 minutes.
- Allow the lemons to cool down, then cut them into wedges, removing any seeds.
- Place the lemon wedges into a bowl and sprinkle them with salt before transferring them into a jar.
- Extract around 1 cup of lemon juice from the remaining lemons, and pour the juice over the wedges in the jar, ensuring they are fully covered. Seal the jar.
- Let the jar stand at room temperature. Gently shake it once a day for 5 days.
- After the fifth day, add oil to the jar and refrigerate. The preserved lemons can be stored for approximately 1 year.
- This recipe yields about 50 pieces.
Variations
- You can add spices such as cinnamon sticks, cloves, or bay leaves to the jar of preserved lemons for added flavor. You can also experiment with different types of citrus fruits, such as limes or oranges.
Cooking Tips & Tricks
When making preserved lemons, be sure to use organic lemons to avoid any pesticides or chemicals that may be present on the skin. It is important to use coarse salt, as it helps draw out the moisture from the lemons and aids in the preservation process. Make sure the lemons are fully covered in lemon juice in the jar to prevent any mold from forming.
Serving Suggestions
Preserved lemons can be used in a variety of dishes, such as tagines, salads, and roasted meats. They add a bright and tangy flavor that pairs well with savory dishes.
Cooking Techniques
Preserved lemons are typically used as a flavoring agent in dishes. They can be chopped and added to stews, salads, or marinades to add a tangy and salty flavor.
Ingredient Substitutions
If you don't have coarse salt, you can use kosher salt or sea salt as a substitute. You can also use grapefruit or limes instead of lemons for a different flavor profile.
Make Ahead Tips
Preserved lemons need to sit for at least 5 days before they are ready to use. They can be stored in the refrigerator for up to a year, so they can be made well in advance.
Presentation Ideas
Preserved lemons can be sliced thinly and used as a garnish on top of dishes. They can also be pureed and used as a sauce or dressing.
Pairing Recommendations
Preserved lemons pair well with dishes that have bold flavors, such as lamb tagine, grilled chicken, or roasted vegetables.
Storage and Reheating Instructions
Preserved lemons should be stored in the refrigerator in an airtight container. They do not need to be reheated before using.
Nutrition Information
Calories per serving
Each serving of preserved lemons contains approximately 20 calories.
Carbohydrates
Each serving of preserved lemons contains approximately 2 grams of carbohydrates.
Fats
Each serving of preserved lemons contains approximately 2 grams of fats.
Proteins
Each serving of preserved lemons contains approximately 1 gram of protein.
Vitamins and minerals
Preserved lemons are a good source of vitamin C and antioxidants. They also contain small amounts of calcium and iron.
Alergens
Preserved lemons do not contain any common allergens such as nuts, dairy, or gluten.
Summary
Preserved lemons are a low-calorie, low-carb condiment that adds flavor and nutrition to dishes.
Summary
Preserved lemons are a versatile and flavorful ingredient that can elevate a variety of dishes. They are easy to make at home and can be stored for a long time, making them a convenient addition to your pantry.
How did I get this recipe?
I can still recall the sense of amazement I felt when I first saw this recipe for Preserved Lemons. It was handed down to me by my dear friend Maria, who had learned it from her grandmother many years ago. As I read over the ingredients and instructions, I was struck by the simplicity of the process and the potential for delicious results.
Growing up, I had always been surrounded by the sights and smells of cooking. My own grandmother was a skilled cook, and I spent many hours in her kitchen, watching and learning as she prepared meals for our large family. I picked up tips and tricks from her over the years, but the art of preserving lemons was something entirely new to me.
Maria explained that preserved lemons are a staple in Moroccan cuisine, adding a burst of tangy flavor to a variety of dishes. She showed me how to carefully slice the lemons, leaving one end intact so they could be opened up like a flower. Then, we packed them with salt and placed them in a jar, where they would sit for weeks, slowly transforming into a delicious and versatile ingredient.
I was eager to try my hand at making preserved lemons, so Maria helped me gather the necessary ingredients and walked me through the process step by step. As we worked together in my own kitchen, I felt a sense of connection to generations of women who had preserved lemons before me, passing down this simple yet magical recipe from one kitchen to the next.
Once the lemons were packed with salt and sealed in their jars, Maria assured me that all I had to do was wait. The salt would draw out the juices from the lemons, creating a brine that would infuse them with flavor and help them last for months on end. I placed the jars in a cool, dark corner of my pantry and waited anxiously for the transformation to take place.
Weeks passed, and I couldn't resist peeking at my jars of preserved lemons every now and then. I watched as the lemons slowly softened and the brine turned cloudy with their juices. Finally, the day arrived when I could no longer wait to taste the fruits of my labor.
I carefully removed a preserved lemon from its jar and rinsed off the excess salt. The aroma that wafted up from the lemon was intoxicating, a heady mix of citrus and salt that made my mouth water in anticipation. I sliced the lemon into thin strips and added it to a simple couscous salad, where it added a bright, zesty kick that elevated the dish to new heights.
From that moment on, preserved lemons became a staple in my kitchen. I added them to tagines, stews, and salads, finding new ways to incorporate their unique flavor into my cooking. Each time I opened a jar of preserved lemons, I was reminded of Maria and her grandmother, of the traditions and techniques that had been passed down through the generations.
As the years passed, I continued to experiment with different recipes and techniques, honing my skills and adding my own twists to the traditional methods. I shared my love of preserved lemons with friends and family, passing on the recipe and spreading the joy of this simple yet magical ingredient.
Now, as I look back on that first batch of preserved lemons I made with Maria, I am filled with gratitude for the knowledge and traditions that have been passed down to me. I am proud to carry on the legacy of preserving lemons, knowing that each jar I make is a testament to the love and care that went into creating it.
And so, as I sit here in my kitchen, slicing lemons and packing them with salt, I am filled with a sense of connection to all the women who came before me, who shared their knowledge and their recipes, who passed down the secrets of preserving lemons from one generation to the next. And as I seal the jars and place them in my pantry to work their magic, I know that I am part of a long and delicious tradition that will continue to nourish and delight for years to come.