The flavor of preserved lemon is an essential part of Moroccan cuisine and that food has a flavor profile that I love. But this easy-to-make condiment has uses far beyond the foods of Morocco. They have become part of my cooking tool box and I use them to flavor everything from roast chicken to soup and as part of marinades and sauces they can't be topped. Paula Wolfert offers two versions in her Couscous and Other Good Food from Morocco. This winter I made the one calling for additional spices.
MEYER LEMONS AWAITING THEIR TRANSFORMATION INTO PRESERVED LEMONS
PRESERVED LEMONS A LA PAULA WOLFERT
- 5 lemons
- 1/4 cup salt, more if desired
- 1 cinnamon stick
- 3 cloves
- 5 to 6 coriander seeds
- 3 to 4 black peppercorns
- 1 bay leaf
- freshly queezed lemon juice, if necessary
If you wish to soften the peel, soak the lemons in lukewarm water for 3 days, changing the water daily. (This step isn't necessary if you use Meyer lemons.)
Quarter the lemons from the top to within 1/2-inch of the bottom, sprinkle salt on the exposed flesh, then reshape the fruit.
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 relase 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 add not water.) Leave some air space before sealing the jar.
Let the lemons ripen in a warm place, turning the jar upside down 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 tre pulp, if desired--and there is no need to refrigerate aftrer 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.
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