Prep 15 mins
Cook 0 mins
Preserved lemons are a popular ingredient for Middle Eastern recipes. I saw this recipe on SBS's Food Safari. It appeared in the Moroccan episode and the chef's name is Malika Ennaim. This recipe is perfect when lemons are in season Try picking unblemished fruit for best results. You could use as many lemons as you wish, however the equation will always be two teaspoons per cut lemon (as per Step 1), Step 2 will always be the same (juice of one lemon, four teaspoons of sea salt and warm water to cover lemons). Lemons will be ready in 40 days.
- 10 lemons
- 20 teaspoons sea salt
- 1 lemon, juice of
- 4 teaspoons sea salt
- warm water (to cover lemons)
- Wash and dry lemons. Cut each lemon into quarters, do not cut all the way through so that the lemon is still intact and joined together at the base.
- Spoon about two teaspoons of sea salt into each cut lemon and place the lemon into a sterile glass jar, packing them in tightly. Repeat step until all your lemons you want to preserve have finished.
- Add juice of one lemon and four teaspoons of sea salt into the jar. Cover lemons with warm water.
- Seal jar and leave in a cool dark place for 40 days and nights. (You can leave them longer than 40 days if you wish) do not refrigerate until opening.
I made these over 40 days ago now and opened them tonight for a recipe. I'm thrilled with them as it's the first time I've ever made them myself (my son often makes them for me). They were really easy to make and my big jar full should last ages. It's so much cheaper than buying them and has been well worth the wait to open them. Shall post a photo soon.
Preserved lemons are wonderful! Meyer lemons make the best preserved lemons. If you have a Whole Foods or other specialty market where you live, they are in season, so stock up and preserve! Great recipe. Easier than the one I did previously on Epicurious.com (with just as good results).
I just started this process. I have never tried this before, but have seen this recipe by the recipe author and have meaning to try it for years. Having gotten the chance, I now have to wait the time, and hopefully 40 days will go quickly. :) I used my sterilized 1 quart canning jars, and it is beautiful. I will be making more, as I think for XMAS this will make a unique and wonderful gift. Thanks again, floWer for your delightful, and wonderful recipes! Made for *Aussie New Zealand Recipe Swap* October 2009