judy down under posted 04-05-98 Preserved Lemons - aka Moroccan Lemons 20 lemons 1 cup coarse sea salt 10 cloves 2 sticks cinnamon 12 peppercorns 2 bay leaves extra lemon juice - you'll need quite a lot to cover the lemons Clean the lemons. Cut into quarters lengthways but not all the way through. Sprinkle salt on the flesh. Close up the lemons and place in a jar, sprinkling the spices as you go. Push the lemons down hard. Top with lemon juice to cover. Turn daily. Leave 30 days before using. Use only the peel, not the flesh which tends to be bitter. Uses - grated in salads, place hole lemon in cavity of chicken for roasting, add to slow cooked Moroccan lamb with couscous etc.
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