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Prep Time: 10 Minutes Cook Time: 8640 Minutes |
Ready In: 8650 Minutes Servings: 4 |
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This is more a technique than amounts recipe though the ratio of salt to lemon must be measured. While the bottles and jars of preserved lemons in the souk are wonderful to look at, they are by in large for the tourists and at times are unhealthy. Nearly every Moroccan home which uses preserved lemon makes it's own preserved lemons and these quarters are the most common as they are ready prepared to use and serve. The entire lemon piece can be used in some recipes though the most common is to use only the rind. Please friends do not ask about the time I tried to eat a preserved lemon quarter as is!! Preserved lemons lend a wonderful tangysalt flavour to especially chicken and gorgeous with fish and soups! Make sure that when using you remove the pulp using only the rind. Enjoy! c. 2003 Ingredients:
4 organic unwaxed lemons |
4 tablespoons rock salt or 4 tablespoons kosher salt |
Directions:
1. Quarter lemons lengthwise and put in a noncorrosive airtight container.
2. Freeze for 8 hours.
3. Add 1 tablespoon rock/kosher salt per lemon(in this case 4 Tbsp.).
4. Store airtight at room temperature for 6 days; shake occasionally. Use as suggested in your recipes.
5. To store, chill up to 1 year sealed well (color *can* darken a bit, fine to use). I use organic lemons that are unwaxed.
6. PLEASE do not use waxed lemons!
7. When ready to use rinse well under running cold running water and remove the pulp with a sharp knife, discarding. The rind is all of a preserved lemon which is used and can be left quartered or julienned.
8. The COOKING TIME is THE FREEZING AND CURING TIME. .
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