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<< | Table Of Contents | Christmas Bread Pudding >>
posted December 22, 2005
Preserved Lemons
Hamad M'Rakad
Preserved lemons
4 lemons (choose them with thick skins)
4 tablespoons sea salt
Juice of 4 more lemons, or more
Wash and scrub the lemons. The classic Moroccan way is to cut each lemon in quarters but not right through, so that the pieces are still attached at the stem end, and to stuff each with plenty of salt. Put them in a glass jar, pressing them down so that they are squashed together, and close the jar. Leave for 3-4 days, by which time the lemons will have released some of their juices and the skins will have softened a little. Press them down as much as you can and add fresh lemon juice to cover them entirely. Close the jar and leave in a cool place for a t least a month, after which they should be ready. The longer they are left, the better the flavour. (If a piece of lemon is not covered, it develops a white mold which is harmless and just needs to be washed off.)
Before using, rinse to get rid of the salt and scoop out and discard the pulp - only the skin is eaten.
From Claudia Roden, The New Book of Middle Eastern Food