Preserved lemons are a staple in Morocco, where they’re added to a host of dishes. They’re easy to prepare — all you need is patience while the salt does its thing.
Preserved Lemons
5 medium lemons
2/3 cup kosher salt
SCRUB lemons under running water with a stiff vegetable brush to remove any waxy coating. Trim off and discard stem ends. Quarter lemons lengthwise.
COAT wedges with salt, then pack into a 1-L jar with a lid. Press lemons very firmly into the jar to get the juices flowing. Add remaining salt and, if needed, more lemon juice to cover. Cover jar with a piece of plastic wrap and secure lid. Refrigerate.
TURN and gently shake jar once a day. After 1 week, lemons will be soft and ready to use. They’ll continue to develop flavour. Keep refrigerated up to 6 months.
TO USE, remove and discard pith and pulp using a small sharp knife. Rinse peel well to remove excess salt. Slice or dice peel. Lemons become saltier the longer they sit. Adjust the amount of peel used in recipes below accordingly.
makes 1 l | Per tbsp 3 calories, 1 g carbs, 1 g fibre, 515 mg sodium.
Substitution Tip: Instead of lemons, use about 4 medium oranges (plus 1 for juice) and 1/2 cup kosher salt, or 15 limes (plus 5 for juice) and 2/3 cup kosher salt.
Herb & Spice Variations: Add 2 tbsp coriander seeds or a mix of 2 star anise and 2 bay leaves to lemons, oranges or limes.
Creamy Lemon-Herb Dip
3/4 cup sour cream
1/4 cup mayonnaise
3 tbsp finely chopped preserved lemon peel
1 tbsp finely chopped parsley
Pinch of cinnamon
COMBINE sour cream, mayo, peel, parsley and cinnamon in a bowl. Serve with pita, blanched green beans and endive.
makes 1 cup | Per tbsp 41 calories, 1 g carbs, 4 g fat, 57 mg sodium.
Courtesy Claire Tansey
Chatelaine