Moroccan Salted Lemons
8 servings
15 minutes
Moroccan-style preserved lemons are a traditional ingredient widely used in North African cuisine. They have a rich citrus aroma, a tangy salty flavor, and a slight acidity that shines particularly in dishes with meat, fish, and vegetables. This preservation method originated in Morocco, where they are added to tagines, marinades, and sauces to give food a unique depth of flavor. The finished product can last up to a year, becoming soft and infused with spices. These lemons are perfect for enhancing the flavor nuances of dishes and adding an unusual gastronomic accent.
1
Put half of the lemons in boiling water, keep them for five minutes, then remove and dry with paper towels. When the lemons cool enough to touch, cut each into 8 wedges and remove the seeds from each.
- Lemon: 12 pieces
2
Pour salt into a bowl, add lemon wedges, and mix. Transfer to a six-liter jar and seal tightly with a lid. Squeeze juice from the remaining lemons and pour it over the wedges.
- Sea salt: 0.7 glass
- Lemon: 12 pieces
- Lemon: 12 pieces
- Olive oil: 2 tablespoons
3
Leave the jar at room temperature for five days, shaking and stirring its contents slightly once a day. Then add olive oil and move it to the refrigerator, where it can be stored for a year.