Cookbook:Preserved Lemon

From Wikibooks, open books for an open world
Jump to navigation Jump to search

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.

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, 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