Preserved Lemons

5.0(6)

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.

by Chef floWer·published 2008-10-29

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Lemon

Servings

10 Preserved lemons

Total time

15 min

prep 15 min

Calories / serving

18 kcal

Ingredients (5)

serves

10 lemonslemon
20 teaspoons sea saltsalt
1 lemon, juice oflemon
4 teaspoons sea saltsalt
warm water (to cover lemons)water

Instructions (5 steps)

01Wash 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.
02Spoon 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.
03Add juice of one lemon and four teaspoons of sea salt into the jar. Cover lemons with warm water.
04Seal 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.
05Enjoy.

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Rich recipe — supports nutrition-aware planning.