Preserved Moroccan Lemon
Preserved Moroccan Lemons are whole lemons fermented in salt and their juices, creating a bold, tangy, and savory flavor. A staple in Moroccan cuisine, they add depth to tagines, salads, marinades, and sauces, enhancing dishes with a unique citrusy brightness.
Ingredients
Ingredients Needed:
- 5-6 medium lemons organic preferred
- 1/4 cup kosher salt plus extra for topping
- Freshly squeezed lemon juice as needed to fill the jar
- Optional: 2-3 bay leaves whole spices (e.g., cinnamon stick, cloves)
Instructions
Instructions
- Prepare the Lemons:
- Scrub the lemons clean and cut a deep "X" into each one, leaving the quarters attached at the base.
- Salt the Lemons:
- Pack each lemon generously with salt, pressing it into the cuts.
- Pack the Jar:
- Place the lemons in a sterilized jar, pressing firmly to release juices. Sprinkle extra salt between layers and add optional spices.
- Fill with Juice:
- Add freshly squeezed lemon juice to cover the lemons completely.
- Seal and Ferment:
- Seal the jar tightly and leave at room temperature for 3-4 weeks. Shake the jar occasionally to redistribute the salt and brine.
- Store and Use:
- Once fermented, store the jar in the refrigerator. Rinse lemons before use to reduce saltiness. Use the rind for tagines, marinades, and more!
Video
Notes
- Salt Variation: You can adjust the amount of salt depending on your taste, but traditionally, a generous amount is used to help with the fermentation process and preserve the lemons. If the lemons taste too salty after fermentation, rinse them before using.
- Fermentation Time: The flavor of the lemons becomes more intense the longer they ferment. Check them after 3 weeks and allow more time if you prefer a stronger taste.
- Jar Size: Ensure your jar is large enough to fit the lemons snugly, leaving space for the brine to cover them fully. You may need to add extra lemon juice to ensure they're submerged.
- Storage: Once fermented, keep the preserved lemons in the fridge. They will last up to a year when stored properly.
- Uses: The rind is the most commonly used part, but the pulp can also be used in certain dishes. Experiment with both for different flavor profiles in your meals.