urban odds & ends

Preserved lemons are one of the most popular Moroccan condiments and they are used in many dishes like tajines, couscous or salads. They are pickled in their own juice with plenty of salt and different spices and only the peel is used.

Moroccan Preserved Lemons 750mL glass jar

6 organic lemons
coarse sea salt
a few coriander seeds
1 bay leaf
1 cinnamon stick
1 red chilli

Clean the lemons under water and dry them. Cut off the round spot where the stem sat and make two large slices in X shape stopping 1 cm from the bottom. Pack the salt into the incisions, about 1 tbsp per lemon. Put the salted lemons in a clean, large glass jar and add the spices.



Press the lemons very firmly to get the juices flowing. Cover and let stand over night. The next 2-3 days repeat pressing until the lemons are completely covered with liquid. If the lemons aren't juicy enough add a little bit extra lemon juice. After one month the preserved lemons are soft and ready to use. Rinse before using to remove excess salt. They'll keep in the fridge at least 6 months.


Recipes using preserved lemons:
Isreaeli Couscous with Butternut Squash & Preserved Lemons
Preserved Lemon & Spring Vegetable Risotto With Grilled Shrimp
Chicken Tajine With Preserved Lemons, Green Olives & Golden Raisins
Hearty Red Lentil & Preserved Lemon Soup