Preserved Lemon
Preserved lemon is a staple ingredient in Mediterranean and Middle Eastern cuisines, prized for its intense citrus flavor and unique tangy taste. Made by fermenting whole lemons in a brine of salt and their own juices, preserved lemon adds depth and complexity to a wide range of dishes, from savory tagines to salads, sauces, and marinades.
Ingredients
- Whole lemons - preferably organic
- Coarse salt
Instructions
- Wash the lemons thoroughly under running water to remove any dirt or debris.
- Cut each lemon into quarters, leaving them attached at one end so they open up like a flower.
- Sprinkle a generous amount of coarse salt into the cuts of each lemon, ensuring that the salt penetrates into the flesh.
- Pack the salted lemons tightly into a clean, sterilized jar, pressing down firmly to release their juices.
- Seal the jar tightly and store it in a cool, dark place for at least one month, shaking the jar occasionally to redistribute the salt and juices.
- After one month, the lemons will have softened and the rinds will have become translucent. They are now ready to use.
- To use preserved lemon, rinse off any excess salt under cold water. Discard the flesh and seeds, and finely chop or slice the rind as needed for your recipe.
Notes
Use preserved lemon sparingly, as it is highly concentrated in flavor. A little goes a long way.
Preserved lemon can be stored in the refrigerator for up to six months, or even longer if kept properly sealed.
The salty and tangy flavor of preserved lemon pairs well with a variety of ingredients, including fish, chicken, grains, and vegetables, adding depth and complexity to your dishes.
Preserved lemon can be stored in the refrigerator for up to six months, or even longer if kept properly sealed.
The salty and tangy flavor of preserved lemon pairs well with a variety of ingredients, including fish, chicken, grains, and vegetables, adding depth and complexity to your dishes.
Nutrition
Calories: 30kcal
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