Frank's Recipes! Moroccan Preserved Lemons

Frank's Recipes
Free Recipes Archive

Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998

This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com

MENU

ť Cookbooks
ť Hints & Tips
ť Foodservice
ť Links
ť My Awards
ť My Guestbook
ť Recipe Archive
ť Software
ť Volume Cooking
ť Where Are You
ť About

Help support this site

Recipe Archives

Moroccan Preserved Lemons

The peel and pulp of these lemons are used whole or chopped in Moroccan and Middle Eastern dishes of rice, fish, or meat. Preserved in winter, the lemons will be ready to serve with summer grills and barbecues. To avoid the need for sterilizing, you may keep the jar(s) in your refrigerator.

6 lemons, preferably thin-skinned
1/2 cup coarse salt
1 1-inch-long cinnamon stick
1/2 teaspoon allspice berries
1/2 teaspoon black peppercorns
2 whole cloves
1 or 2 bay leaves

Bring a pot of water to a boil. Add lemons, return water to a boil, and cook 3 minutes. Drain, drop the lemons into ice water. When cool, drain again, and dry. Stand the lemons on end and cut them lengthwise nearly into quarters so that they open out but remain whole. Spread each open and sprinkle liberally with salt; close it up and pack it into a wide-mouthed 2-quart preserving jar, or two 1-quart jars, pressing down to squeeze out some of the juice. Continue with the remaining lemons.

Stand the lemons on end and cut them lengthwise nearly into quarters so that they open out but remain whole. Spread each open and sprinkle liberally with salt; close it up and pack it into a wide-mouthed 2-quart preserving jar, or two 1-quart jars, pressing down to squeeze out some of the juice. Continue with the remaining lemons.

Add the spices to the jar (or divide them between two jars) along with remaining salt, and pour in fresh boiling water to the top. Wait a bit until all the bubbles have risen, then seal and sterilize. Store at least 1 month in a cool, dry place before using. To use, rinse lemons and quarter, slice, or chop them with or without the pulp. After opening, store in the refrigerator.