* Exported from MasterCook *
Moroccan Preserved Lemons
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Make Your Own Asian
Amount Measure Ingredient -- Preparation Method
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6 lemons -- preferably
thin-skinned
1/2 Cup coarse salt
Long cinnamon stick -- 1"
1/2 Teaspoon allspice berries
1/2 Teaspoon black peppercorns
2 whole cloves
1 bay leaves -- (1 to 2)
Bring a pot of water to a boil. Add lemons, return water to a boil, and cook 3
minutes. Drain, drop the lemons into ice water. When cool, drain again, and dry.
Stand the lemons on end and cut them lengthwise nearly into quarters so that they
open out but remain whole. Spread each open and sprinkle liberally with salt; close
it up and pack it into a wide-mouthed 2-quart preserving jar, or two 1-quart jars,
pressing down to squeeze out some of the juice. Continue with the remaining lemon
Stand the lemons on end and cut them lengthwise nearly into quarters so that they
open out but remain whole. Spread each open and sprinkle liberally with salt; close
it up and pack it into a wide-mouthed 2-quart preserving jar, or two 1-quart jars,
pressing down to squeeze out some of the juice. Continue with the remaining lemons.
Add the spices to the jar (or divide them between two jars) along with remaining
salt, and pour in fresh boiling water to the top. Wait a bit until all the bubbles
have risen, then seal and sterilize. Store at least 1 month in a cool, dry place
before using. To use, rinse lemons and quarter, slice, or chop them with or without
the pulp. After opening, store in the refrigerator.
- From 'A Feast of Fruits,' By Elizabeth Riley (Macmillan, 1993)
Note:
The peel and pulp of these lemons are used whole or chopped in Moroccan and Middle
Eastern dishes of rice, fish, or meat. Preserved in winter, the lemons will be ready
to serve with summer grills and barbecues. To avoid the need for sterilizing, you may
keep the jar(s) in your refrigerator.
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