How To Make Moroccan Preserved Lemons Recipe

Preserved lemons are the ultimate flavor booster that will elevate your home cooking! All you need are lemons, salt, a jar, and time (10-15 minutes of prep & 3 weeks to ferment). They địa chỉ a brightness and depth of flavor to lớn stews and soups, grain & legume salads, dressing, sauces, và more!
Y’all know that I take flavor very seriously, & one of the best (and easiest) ways khổng lồ boost the flavor in your savory dishes is with preserved lemons.

Preserved lemons are basically lemons that have been cured in salt. Over time, the salt softens and tames their peel, taking it from hard and somewhat bitter to lớn very soft & salty/tart.

When I think of preserved lemons, I think of bold, concentrated lemon flavor without the mouth-puckering acidity & liquidness of lemon juice. And while regular lemons are associated with acidic ingredients, preserved lemons are a great plant-based source of umami. Lots of lemon và umami = culinary gold in my book.

Just a small amount of preserved lemon adds a background depth of flavor to so many savory dishes that will keep you asking “what is that amazing flavor?” It’s hard to lớn pinpoint but it adds a special something, a certain je ne sais quoi.

While most trang chủ cooks are familiar with lemons (both the juice and zest), many are not yet acquainted with preserved lemons. Learning how lớn make preserved lemons can take your trang chủ cooking lớn the next level, và in this post, I’ll teach you what preserved lemons are, how to lớn make them, and how to use them in all kinds of savory dishes (including a few easy recipes at the kết thúc of this post).


Avocado Toast

We all know avocado toast is a basic B, but you can make her less basic by mashing your avocado with preserved lemon! It makes it a little more unique and little less overplayed. For one medium avocado, start with 1 teaspoon of minced preserved lemon peel (also địa chỉ cửa hàng lemon juice, salt, pepper, crushed red pepper flakes, etc.). Taste, and showroom more as desired.

Cocktails & Mocktails

Here’s one of my favorite refreshing summer beverages. địa chỉ cửa hàng a quarter peel of preserved lemon to a glass jar along with 1/2 tablespoon organic cane sugar. Use a muddler khổng lồ mash into a paste. địa chỉ cửa hàng crushed ice và top off with sparkling water. Stir well, and enjoy! Or địa chỉ cửa hàng in a shot of gin for an adult treat.

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You can also try adding thin strips of preserved lemon lớn cocktails such as martinis, Bloody Marys, or gin and tonics.

Tips for making preserved lemons

Preserved lemons are best with smaller, thin-skinned lemons. Traditionally, in Morocco, they’re made with doqq, beldi, or boussera, all of which are small varieties. In the U.S., meyer lemons make a good substitute. They’re less sour và more fragrant than regular (Eureka) lemons, & typically have a thinner skin.

If you can’t find meyer lemons, use regular lemons but try lớn use the smallest lemons you can find. Thick-skinned varieties will not adequately soften, or take much longer khổng lồ soften (I tried using the thick-skinned large lemons from my backyard lemon tree và they never fully softened).

Also, since you’ll be eating the peels, it’s essential to scrub & wash the lemons well. If you can find organic lemons, that is ideal.

Lots of juice and pack them in tight.

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It’s important lớn pack the lemons in tightly và to submerge them in their juices. This prevents too much air exposure, which can cause mold to develop. In case your lemons aren’t very juice, keep an extra lemon or two on hand for juicing at the end. If the juices don’t cover the lemons, you’ll need lớn squeeze extra lemon juice on top.

Use kosher salt (or sea salt). I use kosher salt because it’s cheap & tastes good, but you can also use sea salt (keep in mind: it is pricier & saltier than kosher salt). Vị not use iodized table salt, as the iodine can interfere with fermentation.

How long vì preserved lemons last in the fridge?

At least six months, but they can last up lớn one year.

Can I địa chỉ cửa hàng any flavoring agents?

Sure, though I usually keep them neutral-flavored so they’re more versatile. You could try adding any of the following: 1 cinnamon stick; 1/2 teaspoon of đen peppercorns; 1/4 to 1/2 teaspoon coriander or fennel seeds; 3 lớn 4 whole cloves; or 1 bay leaf. Make sure khổng lồ cover the optional flavoring agents with lemon juice and salt before sealing.

Do I need to wash preserved lemons before using?

I typically don’t, but if you’re adding them lớn a dish that’s already quite salty or perhaps a beverage where you don’t want to showroom salt, it’s helpful to lớn rinse them khổng lồ remove excess salt.

Can I cut this recipe in half?

Yes, you can, but you’ll want to lớn use a smaller jar (perhaps a 16 ounce jar).