Salted lemons
12 servings
10 minutes
The calling card of Moroccan cuisine. In the Maghreb countries, the zest of salted lemons is often used - it is added to sauces, as well as when stewing fish and meat. We suggest doing the same: adding lemon zest to marinades for various meats, poultry and fish. And use the liquid as a dressing for vegetable salads.
1
Wash the lemons (better to take not too large ones for easier fitting in the jar), make cuts on them as if cutting into six parts, but do not cut all the way through.
- Lemon: 1 kg
2
From two cut lemons, first squeeze the juice by hand into a liter jar, then place all the lemons (including the squeezed ones) in it, add salt, pepper, bay leaf, and pour everything with olive oil.
- Lemon: 1 kg
- Salt: 300 g
- Black peppercorns: 1 teaspoon
- Bay leaf: 3 pieces
- Olive oil: 150 ml
3
Lemons should be kept for at least a month, and then they can be added to any savory dishes, such as stews, while the oil can be added to salads.