Preserved Lemons are used in most middle eastern dishes and on their own are a great accompaniment to our Indian meals, Though the Moroccans use just the peel.
It was during the Around the World in 30 Days marathon theme when I made a Moroccan meal and the salad required preserved lemons. It was then that I read about them, and I was surprised that this was the same recipe that my grandmother used to make the lemon pickle. I of course did not remember the recipe but I knew she added lemons and salt. At times she added red chillies too. Strange, but actually one can see so much similarity among the diverse cuisines.
Preserved Lemons are simple but need lots and lots of patience. You need to wait nearly a month for them to get ready. Once ready they will last years. My grandmother used to make a very big martabaan in winters, which would last us the whole year. The next batch was made in the next winter.
To make these we need a good variety of Lemons. I used organic lemons and simply washed and wiped them dry. One can even immerse these Lemons in vinegar water for 10 – 15 minutes and then wipe them dry to clean them. The next ingredient that we need is salt. One can use the regular salt but My grandmother used rock sea salt, she used a mortar and pestle to grind it, I did the same. Even if some of the salt pieces are a little big, it really doesn’t matter. Next, we need some lemon juice and sterilised jars.
The procedure to make these is simple. You need to slit the lemons across, making sure not to cut them right through. Fill in the salt and place them in the jars with some lemon juice. That’s it. I have made these for the first time and since it is not a very big batch, I shall store it in the refrigerator, unlike my grandmother who kept them in a cool dry place.
One can enjoy this with parathas, khichadi, Biryanis and also use them in salads, dips, salads. While using in these dishes only the peel is used. These lemons are widely used in Middle Eastern Cuisine, so once you have them in the refrigerator you can easily make these dishes that require the preserved Lemons.
The preserved lemons are my Day 1, post for BM #83, Week 2.
Preserved Lemons
Ingredients
6 lemons
10 tsp sea salt
Juice of 4-6 lemons
Method
Put one teaspoon of salt into the cavity of each lemon.
Place one teaspoon of salt into the bottom of the jar.
Put a salted lemon in the jar, cut-side down, pressing firmly to squish out the lemon juice.
Put a teaspoon of salt on top of the lemon.
Put the second lemon, pressing it down on top of the first lemon.
Repeat with the rest of the lemons.
Add a teaspoon of salt on top of the lemons.
Add the lemon juice, the jar should be half full.
Do not throw the peels of the squeezed lemons, add them to your jar.
Close the lid and shake the jar.
Leave the jar on the kitchen counter and shake the jar two-three times a day.
It shall take almost three to four weeks for it to be done.
Store in a cool dry place or in the refrigerator.
8 thoughts on “Preserved Lemons |Moroccan Style Lemons”
Indeed so much similarity in cuisines! I guess this is a common preparation all across in Indian in winters, with few additional spices. A good preserve is have in the fridge.
I am a big fan of lemon pickle, especially this kind without the red chili powder. It’s surprising that cooking across the world has so much in common !!
Wow Vaishali, that’s an awesome post! So many cuisines have similar dishes and methods maybe mostly to make the best use of that produce. This surely requires loads of patience. What do you do with the pulp then?
Indeed so much similarity in cuisines! I guess this is a common preparation all across in Indian in winters, with few additional spices. A good preserve is have in the fridge.
I am a big fan of lemon pickle, especially this kind without the red chili powder. It’s surprising that cooking across the world has so much in common !!
Wow Vaishali, that’s an awesome post! So many cuisines have similar dishes and methods maybe mostly to make the best use of that produce. This surely requires loads of patience. What do you do with the pulp then?
How easy to preserve lemons na, love this moroccan style preserved pickles, incredible post.
Very interesting way to preserve the lemons. The various similarities across cuisines is indeed a marvel.
I’ve made the Egyptian version of this and they were so tasty when added to anything. Yours is simpler but I am sure just as delicious
NIce way to preserve lemons….. interesting recipe
my mouth watering just looking at this, it would a great combo with pulao…. mmmm… cant control my emotions….