Preserved lemons are a popular condiment in Moroccan cooking and step 1 to many lovely Tagine and other culinary creations.
They are incredibly simple to make and success is guaranteed as long as you follow the directions. The main reason to preserve lemons with loads of kosher salt is allow the high salt concentration to soften the tough skin due to microbial activity and the skin is the most important part of the lemon that is used in the final product.
The process takes a solid 30 days but after the first 3 days of meddling can pretty much be left alone.
What’s fab is once you make these they’ll be ready for you whenever you need them and will keep happily in the fridge for atleast 6-8 months.
You’ll be amazed by the intense lemon flavor these impart to the dishes and fresh lemon just won’t cut it!
I began this batch July 11th and have been cooking up a storm of tagine dishes these last 2 weeks. I hope you’re excited because I’m going to give you a few reasons very soon.
Kosher Salt, lemons, air-tight jar…..GO!