Moroccan Preserved Lemons


I have been on a cooking slump because I’ve been simply too busy. But as usual, reading books or blogs inspire me, and I’ve decided to make some Moroccan Preserved Lemons, though I had absolutely NO IDEA how this will taste or turn out. Market Man isnpired me this time, since usually experiments with food, and usually I have the same access to whatever he has, living in the same country that I do. 🙂

Lemons in eights
Lemons in eights

Steps on how to make it are easy enough.
1. Buy organic lemons if you can, about 10 pieces. If not available, choose nice lemons, wash them in hot water before blanching.
2. Blanch half in hot water for about 10 minutes, cool.
3. Cut into eights.
4. Toss with about 3/4 cup salt, rub into the wedges.
5. Juice the rest of the lemons and pour over the salted wedges.
6. Put in a glass container and ferment for 4 days.
7. On the last day, top with olive oil and keep in the fridge.

In the jar, salted and with lemon juice
In the jar, salted and with lemon juice

I have yet to cook with this, but it tastes fab! It’s like capers! Or olives! Yuuuum. Of course I tasted it without cooking it. I had to 🙂 Now that I know how it tastes like, I’m excited to experiment with it 🙂


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