Moroccan Salted Lemons
4 servings
30 minutes
Moroccan salted lemons are one of the most iconic ingredients of Maghreb cuisine, known for their rich, vibrant, and tangy notes. Historically, this salting method originated as a way to preserve citrus fruits but has since become an integral part of many dishes, from aromatic tagines to refreshing sauces. Lemons infused with salt, cinnamon, and cloves acquire a deep, rich flavor while losing their natural bitterness and gaining a delicate sweet-sour saltiness. They are used to add a distinctive touch to meat and vegetable dishes as well as in marinades and dressings. After a month of aging, they become soft and easy to slice, filling each dish with Eastern exoticism. Salted lemons are true magic of flavor transformations that add special complexity and sophistication to culinary creations.
1
Wash 4 lemons thoroughly with a stiff brush and dry them (it's better to choose smaller ones for easier fitting into the jar).
- Lemon: 10 pieces
2
Make 4 longitudinal pockets in each lemon without cutting all the way through, so the lemon doesn't fall apart.
3
Stuff the slits with coarse (mandatory condition, can be flavored) salt.
- Coarse sea salt: 0.3 glass
4
Press the lemons into a jar and seal tightly. Leave at room temperature for 2 days, occasionally turning the jar to moisten the lemons with the released juice.
5
After 2 days, squeeze juice from 5-6 lemons (enough to cover the lemons in the jar) and pour it over the salted lemons. Add a cinnamon stick and cloves to the brine. Close the lid and put it in the refrigerator.
- Lemon: 10 pieces
- Cinnamon sticks: 1 piece
- Carnation: 6 pieces
6
The lemons will be ready in a month.