Preserved Lemons

  • Difficulty: Basic
  • 20 minutes
  • 4 servings

Preserved lemons are an indispensable ingredient used in Moroccan cuisine when cooking all kinds of dishes, especially tagines. But, Moroccan or not, it surely comes in handy having some of these at home and using them in vegetable dishes, salads or dips. They’re versatile, and delicious!

Ingredients Needed for Preserved Lemons

8 lemons
1 green chili
1 red chili
2 teaspoons of salt
4 bay leaves

How to Cook Preserved Lemons

  1. First slice the lemons in quarters.
  2. Thinly slice the chili peppers.
  3. Grab 2 jars, about 800 ml each.
  4. Add about 2-3 lemon quarters on the bottom of the jar. Sprinkle 1 teaspoon of salt and add half of the sliced chilies.
  5. Add more lemon quarters. Press down on them to release some of the juices. Fill the jar with about half of the lemon quarters. Top with 2 bay leaves.
  6. Secure this jar, and repeat the steps for the second one.
  7. Keep the preserved lemons for 1-2 weeks in a cold place!

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