Preserved Moroccan lemons are a staple in Moroccan cuisine, used in tagines, soups, and other dishes. They can be purchased in Moroccan markets or made at home with whole lemons, salt, and spices. They should be packed tightly in a jar and left unopened for 30 days before use.
Preserved Moroccan lemons are a staple of Moroccan cuisine and sometimes other African cultures. They are used as flavorings in tagines, special stews simmered in a vessel with a conical lid, and can also be added to soups or other dishes to provide a wonderful lemony flavor. At markets in Morocco, you may be able to purchase Moroccan preserved lemons individually. Normally, you have to look for them in international markets or specialty food stores to get them in the US, or you can order them on the Internet. Most people suggest that it is cheaper and quite simple to make your own batch of preserved Moroccan lemons.
The ingredients of these lemons are simple: whole lemons, salt, lemon juice and in some recipes a little vegetable oil. Lemons can be seasoned with spices like cinnamon, great if you use them in dishes that call for sweet spice. You can create savory versions of preserved Moroccan lemons by adding savory spices like pepper and bay leaf.
To prepare lemons, you will need a large mason jar. If you plan to refrigerate them, you can place them in any properly cleaned jar with a lid. Some suggest that for greater food safety, you should use a proper jar, especially if you plan to keep lemons out of the refrigerator. There is some argument as to whether an open jar or unsealed lid is safe enough to store outdoors. Some people recommend that for safer consumption, refrigeration is the way to go.
Each whole lemon has a section cut off at both ends, which is then filled with salt, as most can be packed. Any type of salt can be used well. Some people prefer coarser salt, but it’s really a matter of preference. Each lemon is then placed into the jar and the plan should be to fill the entire jar. Add spices of your choice as you stack the lemons. You can add lemon juice, enough to cover a completely full jar, or some suggest coating the tops of the lemons with vegetable oil. They should be packed tightly, as they will shrink as the days go by.
It usually takes about 30 days for lemons to decompose and keep. They should be left unopened during this time, although you can open the jar to add more lemons if they sink. Once you get past this waiting point, you can use either pulp or peel. As the lemons sit in the jars, the salt helps preserve them and they shrink, creating more juice. You can also use this juice to flavor recipes, although it can be too salty. Most recipes calling for preserved Moroccan lemons suggest rinsing the lemons thoroughly to wash off the extra salt, before using them in recipes.
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