This is a Moroccan recipe.
Ingredients
- Fennel seeds
- Coriander seeds
- Cinnamon stick
- Peppercorns
- Bay Leaf
- Sea salt
- Large fat Lemons (preferably Sicilian ones with the leaves still attached)
Directions
In a bowl mix the spices into the sea salt. Cut a cross into the lemons -- almost to the base, but so that the quarters stay together. Push the seasoned salt into the lemon segments and pack the lemons as tightly as possible into an airtight jar. The less space there is between the lemons the more attractive it will look and you won't need to use so much salt. The lemons will be ready after one month of preserving, and will last for about 2 years.
Tips: The peel is edible This also works very well with limes You could preserve oranges like this too -- but there are not so many recipes which use them You must use sea salt not table salt -- table salt is too chemical and harsh
Uses: For seasoning rice and couscous -- it works like salt and makes the rice and couscous lemon scented Put chicken/fish into a foil bag and bake with the lemon salt Use to season stews and soups
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By yupitree
on December 23, 2012
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I loved this recipe VS any other I've used for it doesn't require additional liquid (lemon juice,etc. Please, try those lemons chopped on the top of your salmon steak (mid
-cooking, right after you flip them.
By ginnyct
on January 08, 2012
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Superb way of preserving lemons, Add a really rounded spicyness to all sorts of dishes.
By chefbob_5537408
Melbourne, FL
on December 07, 2008
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It is important for the lemons to be completely submerged in lemon juice or they will quickly develop a white mold on top. If this happens, simply scoop off the mold with a spoon and add more lemon juice until the lemons are completely submerged. Also, it wouldn't hurt to add a couple pinches of sea salt to the top of the jar, just to keep up the concentration of salt, where nothing will grow,
After a few weeks, there will seem to be a cloudy liquid forming on the bottom of the jar. This is probably alright, since the lemon juice and salt are essentially breaking down the pectins and sugars of the lemons. When you are getting ready to use your preserved lemons, make sure to gently rinse them off prior to cutting,
Chef Bob McGuire
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