Last modified on 28 April 2010, at 21:01

Cookbook:Preserved Lemon

Cookbook | Ingredients | Recipes | Moroccan Cuisine

Preserved Lemons are a common flavoring agent in Moroccan cuisine, particularly in very slow braises known as tagines. They are also found as an unusual cocktail garnish.

IngredientsEdit

ProcedureEdit

Poke holes in the lemons with a sharp knife. Pack them in an airtight jar, separating them from one another with salt. Cover the jar, store in a dark place for a day. If the lemons have not released enough liquid to cover, add salt and reseal.

Store in a cool dark place for approximately two weeks. Refrigerate afterwards.

See also: Cookbook:Pickling