Best 2 Moroccan Spiced Preserved Lemons Recipes
Embark on a culinary adventure with our collection of tantalizing Moroccan-spiced preserved lemon recipes, a delightful blend of zesty citrus and aromatic spices. These preserved lemons, a staple in Moroccan cuisine, add a vibrant, tangy flavor to various dishes. Discover how to create your own preserved lemons using our simple step-by-step guide, capturing the essence of Moroccan culinary traditions. Experiment with our selection of recipes that showcase the versatility of preserved lemons. From savory tagines to vibrant salads, each recipe highlights the unique flavor profile of this culinary treasure. Unlock the secrets of Moroccan cuisine and elevate your meals with the captivating taste of preserved lemons. Dive into the diverse culinary creations inspired by this age-old preservation technique.
Check out the recipes below so you can choose the best recipe for yourself!
MOROCCAN PRESERVED LEMONS
The lemons have to be cured for at least 1 month but then they will keep for many months in the fridge, where their flavor intensifies over time. They are preserved whole but only the peel is used in cooking, the flesh is discarded. If possible, use organic lemons.
Provided by gartenfee
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P19DT17h12m
Yield 6
Number Of Ingredients 3
Steps:
- Scrub lemons thoroughly under cold running water. Cut each lemon into quarters, but do not cut all the way through the top, so that the lemon still holds together.
- Rub lemons generously with salt inside and out and along all the cuts. Place them in a large sterilized jar with a tight-fitting lid. Add lukewarm water to cover; the lemons should be fully immersed. Screw on the lid and let cure for 1 month in a dark, dry, and cool place.
Nutrition Facts : Calories 22.4 calories, Carbohydrate 12 g, Fat 0.3 g, Fiber 5.3 g, Protein 1.3 g, Sodium 3800 mg
MOROCCAN SPICED PRESERVED LEMONS
Preserved lemons add an unique flavor to many Moroccan & North African dishes. They are easy to make & they store for a long period of time.
Provided by FDADELKARIM
Categories Lemon
Time P30D
Yield 8 preserved lemons
Number Of Ingredients 9
Steps:
- Pour the lemon juice in a large glass jar then add the spices & 1 tablespoon of sea salt.
- Slice the lemon 5 times, from top to bottom, leaving 1/2 inch at both ends. Squeeze open each slit & add a generous amount of sea salt into each opening. Gently reshape the fruit when you are done. Repeat for each lemon.
- Pack the lemons into the jar, pressing them down to release their juices & to make room for the remaining lemons. Add any remaining salt to the jar. Cover the lemons the rest of the way with water then seal with a lid, leaving some air space at the top.
- Let ripen for at least 30 days in a warm place. Shake the jar a couple times a week to distribute the salt & spices.
- Preserved lemons do not need to be refrigerated & will keep up to a year. The pickling juice may be used 2 or 3 times over a year's time, simply add any unused rinds to the jar after sprinkling with salt.
- To use: Rinse with running water then remove & disregard the pulp (optional, my husband likes the pulp).
Tips:
- Choose unwaxed lemons for the best results.
- Use a sharp knife to score the lemons deeply, but be careful not to cut all the way through.
- Pack the lemons tightly into the jar, making sure that they are completely covered by the brine.
- Store the lemons in a cool, dark place for at least 4 weeks before using.
- Once the lemons are preserved, they can be used in a variety of dishes, such as tagines, stews, and salads.
Conclusion:
Moroccan spiced preserved lemons are a delicious and versatile ingredient that can add a unique flavor to a variety of dishes. With a little time and effort, you can easily make your own preserved lemons at home. So next time you're looking for a new way to spice up your cooking, give Moroccan spiced preserved lemons a try!
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