Cookbook:Preserved Lemon
| Preserved Lemon | |
|---|---|
| Category | Pickle recipes |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | 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.
Ingredients
[edit | edit source]Procedure
[edit | edit source]- 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, and store in a dark place for a day. If the lemons have not released enough liquid to cover, add additional salt and reseal the jar.
- Store in a cool dark place for approximately 2 weeks. Refrigerate afterwards.