PRESERVED LEMONS
Preserved lemons, sold loose in the souks, are one of the indispensable ingredients of Moroccan cooking, used in fragrant lamb and vegetable tagines, recipes for chicken with lemons and olives , and salads.
Provided by Paula Wolfert
Categories Citrus Condiment Lemon Spice
Yield Serves 6; makes about 1 1/2 cups
Number Of Ingredients 13
Steps:
- 1. If you wish to soften the peel, soak the lemons in lukewarm water for 3 days, changing the water daily.
- 2. Quarter the lemons from the top to within 1/2 inch of the bottom, sprinkle salt on the exposed flesh, then reshape the fruit.
- 3. Place 1 tablespoon salt on the bottom of the mason jar. Pack in the lemons and push them down, adding more salt, and the optional spices between layers. Press the lemons down to release their juices and to make room for the remaining lemons. (If the juice released from the squashed fruit does not cover them, add freshly squeezed lemon juice - not chemically produced lemon juice and not water.*) Leave some air space before sealing the jar.
- 4. Let the lemons ripen in a warm place, shaking the jar each day to distribute the salt and juice. Let ripen for 30 days. To use, rinse the lemons, as needed, under running water, removing and discarding the pulp, if desired - and there is no need to refrigerate after opening. Preserved lemons will keep up to a year, and the pickling juice can be used two or three times over the course of a year.
- According to the late Michael Field, the best way to extract the maximum amount of juice from a lemon is to boil it in water for 2 or 3 minutes and allow it to cool before squeezing.
- Paula Wolfert shares her tips with Epicurious:
- •Located on Morocco's Atlantic coast, south of Casablanca and north of Essaouira, the city of Safi is known for its seafood specialties. •To most closely approximate the flavor of Moroccan lemons, Wolfert recommends Meyer lemons for this recipe. This lemon/mandarin orange hybrid, in season in January and February, has yellow-orange flesh, a smooth rind, and a sweeter flavor than other lemons. •To sterilize a mason jar for the lemons, place it upside down in a steamer and steam for 10 minutes. Using tongs (wrap the ends in rubber bands for a better grip), remove the hot jar and dry it upside down on a paper towel-lined baking sheet in a warm oven. To sterilize the jar's top, boil it in water for 5 minutes, then remove with tongs. For more information on home canning, click here. •When you're ready to use a lemon, remove it with clean utensils to avoid contaminating the inside of the jar with bacteria. This way, the remaining contents of the jar will not need to be refrigerated.
PRESERVED FRESH LEMONS
I always have at least one jar of preserved lemons made & ready to use; I use them extensively, especially in Tagines and Maghreb, (North African) cuisine. They are also wonderful when diced very finely and added to a whole chicken, or lamb for roasting. Just a small amount can enhance all types of daube, stew, casserole or crock-pot cooking. These are very easy to make & add a splash of colour to your pantry. DO try use unwaxed and untreated lemons wherever possible.
Provided by French Tart
Categories Lemon
Time P30DT30m
Yield 1 2 Litre Jar
Number Of Ingredients 8
Steps:
- Soak the lemons in water for 2 to 3 days, changing the water 2 - 3 times, once a day.
- Pat the lemons dry and quarter them from the top to just above the bottom, about 1/2" - leaving them in one piece.
- Open up the lemons slightly, and sprinkle the sea salt onto the cut flesh - reshape them afterwards, so they look whole again.
- Place half the remaining salt in the bottom of a large Sterilising jar; I use 1.5 litre Kilner jar for this amount.
- Pack the lemons in and add the bay leaf and spices amongst the lemons.
- Add the remaining salt & press down to release the lemon juice from the lemons.
- Pour over the lemon juice - it's difficult to say exactly how much, but the last time I made these, I used about 500mls of unsweetened lemon juice; and in the past, I have used between 6 & 8 fresh lemons, squeezed - depending on the juiciness & size of lemons!
- Seal and leave for at least one month; these will last up to 6-10 months in ideal conditions, dark & cool.
- When you come to use the lemons, make sure you rinse them thoroughly beforehand.
- IDEAS: Chop them up finely and add to baked fish dishes; put a whole lemon in to the cavity of a chicken to roast - take it out when cooked, and chop up finely and add to any gravy or sauce; Cut into quarters and add to tagines & stews; finely dice a lemon and add to sauces and stocks for stews & crockpot recipes -- the list is endless!
Nutrition Facts : Calories 223.1, Fat 5.2, SaturatedFat 0.6, Sodium 48473.2, Carbohydrate 63.4, Fiber 18.3, Sugar 16.1, Protein 7
PRESERVED LEMONS
Preserving with salt has been a common method for storing vegetables past their season for centuries, and preserved lemons have long been a staple of Arab Mediterranean cuisines. There are different methods for making preserved lemons. Some recipes call for spices such as cinnamon, cloves, peppercorn and bay leaves. The Indian version of these pickled lemons uses an abundance of seasonings, including fenugreek seeds and turmeric. My recipe relies primarily on salt and sugar, so the fruit's bright flavor shines through. (A couple of sprigs of oregano gives them a Mediterranean bent). The preserving process is easy to do at home. Once the lemons are ready, I use them in classic Moroccan tagines, salad dressings and sandwiches, as well as marinades and stews. And since the rind is tender and completely edible, the whole lemon can be used.
Provided by Food Network Kitchen
Time P28DT15m
Yield 10 preserved lemons
Number Of Ingredients 4
Steps:
- Wash 10 of the lemons thoroughly and dry them completely (reserve the remaining 3 to 4 lemons for juicing). Cut off about 1/4 inch from the tip of the 10 lemons, then cut them almost all the way into quarters, keeping the ends attached.
- Mix the sugar and 3/4 cup salt in a small bowl. Gently open each quartered lemon, use a small spoon to fill it with the salt mixture and close it back up. Place the lemons and remaining salt mixture in a large bowl and cover with plastic wrap. Refrigerate for at least 6 hours and up to overnight. After this time, the lemons will have released some of their juices and become squishy.
- Transfer the salted lemons and oregano if using to a sterilized quart glass jar with tight lid, pressing them tightly into the jar; you want as little space between the lemons as possible. Squeeze enough juice from the reserved lemons (about 3/4 cup) to fill the jar with lemon juice. You may need more or less juice, depending on the size of the lemons.
- Refrigerate the lemons, turning the jar upside down every few days and then placing it back in the refrigerator right-side up, until the rinds are soft, 3 to 4 weeks. You can keep the preserved lemons in the refrigerator for up to 6 months.
PRESERVED LEMONS RECIPE
Preserving lemons in salt renders the peels soft and tender, perfect for Moroccan recipes, stews, salads, and more.
Provided by Christine Benlafquih
Categories Condiment
Time P1mT30m
Number Of Ingredients 2
Steps:
- Gather the ingredients.
- Cut off and discard the stem ends of the lemons.
- Cut each lemon into quarters lengthwise, but not all the way through. Leave enough rind at the end to hold the fruit together, about 1/2 inch. If you do go too far and a lemon falls into quarters, don't worry. It's still completely usable; it just won't look as pretty sitting in the jar.
- Over a large bowl to catch the juice, use your thumb to carefully squeeze out the juice from each lemon quarter. Go ahead and really smash the lemon to get all the juice out.
- Over the same large bowl into which you've squeezed the lemon juice, sprinkle the inside of each juiced lemon with kosher salt (about 1 tablespoon per lemon), working as much of the salt as possible into the lemon flesh as you go, packing the crevices with lots of salt.
- Close the lemons, and place them in a quart-size sterilized glass jar with a tight-fitting lid. Make sure the lemons are packed in tightly so that they can't move freely. Compress the lemons as you add them to the jar, squeezing them in to release more juices.
- Pour the salty juice you collected in the bowl over the jarred lemons. Add more lemon juice, if necessary, to cover the lemons completely. Then add a generous sprinkling of salt (about 1 teaspoon).
- Seal and set the jar on the kitchen counter or other cool, dark spot for 7 days, shaking and turning daily.
- After two or three days, open the jar and compress the lemons to release more juices. If you have room to add another lemon, do so. The idea here is that tightly packed lemons won't be able to rise to the surface. Do this for the first week until the jar is packed as full as possible and the lemons stay completely submerged in juice.
- Transfer the sealed jar to the refrigerator and leave undisturbed. The lemons will be preserved and ready to use once the rinds are very soft, in about five weeks. You can continue to preserve them longer if you like, up to a year or more.
Nutrition Facts : Calories 24 kcal, Carbohydrate 8 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, Sodium 3781 mg, Sugar 2 g, Fat 0 g, UnsaturatedFat 0 g
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PRESERVED LEMONS PICKLED LEMONS USED IN MOROCCAN FOOD
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Estimated Reading Time 6 mins
- Before you begin, place 1 (16 oz) wide-mouth mason jar in a Dutch oven and cover with fresh water. Bring to a boil and sterilize for 10 minutes, while you prepare the lemons.
- Slice the pointy nub off the lemon, then slice the lemon down the middle, but not all the way through. Slice again in the opposite direction. You want to be able to pull the sections apart in order to salt them, without the sections coming off.
- Generously salt the inside of each lemon, making sure that you get the salt to cover every section.
PRESERVED LEMONS USES & HOW TO MAKE THEM AT HOME (IT'S EASY)
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Reviews 9Calories 10 per servingCategory Cooking Tips And How Tos
- Under running cold water clean the lemons by thoroughly scrubbing the skins. Be sure to remove any wax.
- Cut off the end tips and either slice the lemons in circles (better for larger fruit) OR quarter them vertically, leaving the ends attached on one side (better for smaller fruit).
- To the bottom of a jar add salt. Either pack the lemon slices alternating arranged layers of lemons and salt and pressing onto them as you go to release juice OR slightly open up the quartered fruit, fill with salt generously and pack as tight as you can in a jar, adding a bit more salt around them as you go.
PRESERVED LEMONS - ZERO-WASTE CHEF
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WHY PRESERVED LEMONS BELONG IN YOUR PANTRY - BUTTERED VEG
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5/5 (1)Total Time 20 minsCategory Side DishCalories 2 per serving
- Wash lemons well and dry them with a clean dish towel. Slice off the end bits of the lemons where it was attached to the stem.
- Start to slice lemons in half lengthwise, but do not cut through all the way. Leave half an inch uncut at the bottom so the lemon remains intact. Make a second lengthwise cut so the lemon opens into quarters.
- Now here is the fun part! Open up your first lemon with your fingers. (It will look like a four-pointed star). Sprinkle liberally with good quality sea salt, about 2 teaspoons per lemon. Catch the falling bits of salt in a bowl.
- After you have salted all the lemons, put the extra salt from your bowl into the bottom of your jar and pack the jar with the salted lemons. If you squeezed the lemons to get them into the jar, there will be juice already. Add enough extra lemon juice to submerge the lemons completely.
HOMEMADE PRESERVED LEMONS - THE LITTLE FERRARO KITCHEN
From littleferrarokitchen.com
Cuisine Mediterranean, Middle Eastern, MoroccanTotal Time 336 hrs 10 minsCategory Main Course, SnackCalories 1 per serving
- Standing the lemon up vertically, cut a deep slit, about 3/4 of the way down, but keeping the root end in tact. Cut another slit in the lemon, as if you are making an ‘X’ or cutting the lemon in quarters, but keeping the root in tact.
- Open up the lemon and add 1 hearty tablespoon of kosher salt and place in mason jar. Continue with the rest of the lemons, adding to the same jar until very full.
HOW TO PRESERVE LEMONS - OMGFOOD
From omgfood.com
Reviews 2Category CondimentCuisine MoroccanEstimated Reading Time 5 mins
- Scrub each lemon under running water and pat them dry. Slice off the ends from each lemon, so that they have flat tops and bottoms.
- With a lemon standing on its flat end, quarter it with a knife from the top to half an inch from the bottom, leaving it attached on one end. Repeat for the remaining lemons.
- Slightly spread open each lemon and add a tablespoon of kosher salt to each, making sure to cover the exposed flesh. Reshape the fruit.
- Add another tablespoon of salt to the bottom of a glass jar. Add the lemons one or two at a time. Using a muddler or back end of a wooden spoon, pack them in and let the juice squeeze out to allow more room for the rest of the lemons (don't worry if any lemons break apart).
HOW TO MAKE PRESERVED LEMONS RECIPE - LITTLE FIGGY FOOD
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5/5 (3)Total Time 10 minsCategory Preserves And CanningCalories 57 per serving
- Cut each lemon into quarters, but do not all the way through, leaving the base of the lemon still intact.
- Pack each quartered lemon with kosher salt, then place in a sterile quart jar. Layer with salt and peppercorns between the lemons and firmly push them to allow their juices to release. Top off with lemon juice to cover, add with more salt, tuck in 2 - 3 bay leaves, and add any remaining peppercorns.
- Set aside in a cool, dark place. During the first week, open the jar every couple of days, and press gently to allow more juice to be released. You can add an additional quartered lemon if room allows. Make sure the lemons are kept submerged in juice. Continue to allow the lemons to ferment/cure for about 4 - 5 weeks.
PRESERVED LEMONS RECIPE - LEITE'S CULINARIA
From leitesculinaria.com
5/5 (1)Total Time 10 minsCategory CondimentsCalories 5 per serving
- Using a paring knife, quarter the lemons lengthwise, starting at the top and slicing to within 1/2-inch of the bottom. Sprinkle salt all over the exposed flesh of each lemon, and then reshape the fruit. Place 1 tablespoon salt on the bottom of a sterilized 1-pint mason jar.
- Pack the lemons in the jar and push them down, adding more salt and lemon juice, if needed. You’ll need to press down on the lemons to release their juices and make room for the remaining lemons. (If the juice released from the squashed fruit does not cover the lemons, add enough fresh lemon juice—not chemically produced lemon juice or water—to cover.) Leave some space at the top of the jar before sealing.
- Set the jars aside in a dark place and let the lemons ripen for 30 days, shaking the jar often to distribute the salt and juice. They are now ready to use.
- Use a clean spoon to fish out a lemon as needed. Don’t stick your fingers in the jar. Rinse the lemon under cool running water. Remove and discard the pulp, if desired, and thinly slice or chop as desired. You can also use the preserved lemon juice to flavor vinaigrettes, cocktailspan sauces, and more. Originally published January 4, 2014.
HOW TO MAKE PRESERVED LEMONS - TASTY EVER AFTER
From tastyeverafter.com
Ratings 11Category CondimentCuisine MediterraneanTotal Time 10 mins
- Wash lemons well. Cut off a thin slice of each end of the lemons and quarter them (cutting lengthwise), leaving the wedges attached to each bottom. Sprinkle 1 teaspoon of salt in-between each sliced wedge and set aside.
- Using a clean large glass jar with an air-tight lid, place 2 tablespoons of salt to cover bottom of jar. Take each lemon, one at a time, and place in jar, pressing down to release the juice and covering the lemon with another 1 teaspoon of salt. Repeat process with remaining lemons.
- Finish by topping lemons with 2 tablespoons of salt and enough extra fresh lemon juice to fully submerge them in the liquid. Tightly cover the jar with the lid and shake the jar a few times. Leave at room temperature for 2 days, shaking the jar each day. On the third day, place jar in the refrigerator.
- Lemons should be fully pickled in 3-4 weeks and ready to use. Will keep up to 1 year in refrigerator, making sure lemons are always submerged in the lemon juice.
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