Preserved lemons and limes

Preserved lemons and limes

By
From
New Middle Eastern Food
Makes
1.5 kg
Photographer
Mark Roper

There is just no substitute for the distinctive flavour that preserved lemons add to Moroccan-influenced dishes. They are very easy to make, but need a minimum of a month to mature, so it is well worth making a big batch.

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Wash and dry 1.5 kg thin-skinned lemons (or limes). Cut them lengthwise into quarters, from the point of the lemon to three-quarters of the way down, but leave them joined together at the base. Place them in a plastic bag in the freezer for 24 hours. This dramatically speeds up the maturing process.
  2. Thaw the lemons. Measure 350 g sea salt and 1 tablespoon lightly crushed coriander seeds. Stuff the centre of each lemon with a heaped teaspoon of salt. Arrange them neatly in a 2 litre jar, sprinkling each layer with more salt and some coriander as you go. Stuff 2 cinnamon sticks into the jar with 2 lemon leaves or bay leaves.
  3. Mix 2 tablespoons honey, 250 ml lemon juice and 750 ml warm water until the honey dissolves. Pour into the jar to completely cover the lemons. Screw on the lid and put the jar into a large pot on top of a piece of cardboard (this stops the jar vibrating). Pour in enough warm water to come halfway up the sides of the jar and slowly bring it to the boil. Boil for 6 minutes, then remove from the heat. Lift the jar out of the water and store in a cool, dry place for at least a month before opening. Once opened, keep refrigerated.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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