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MOROCCAN PRESERVED LEMONS – A UNIQUE CITRUS TREAT FOR STEWS, SALADS & DRESSINGS

By Delicious Recipes!Posted on
MOROCCAN PRESERVED LEMONS – A UNIQUE CITRUS TREAT FOR STEWS, SALADS & DRESSINGS

MOROCCAN PRESERVED LEMONS – A UNIQUE CITRUS TREAT FOR STEWS, SALADS & DRESSINGS

A Moroccan-inspired recipe that might seem unusual to Romanians but offers a delightful way to use lemons preserved in their own juice. The rind softens for use in stews, salads, sauces, dressings, or herb-infused butter.

🕒 Prep Time: 15 min

🕰️ Fermentation Time: 3 weeks
🍽️ Yields: 1 jar (~400 ml)

Ingredients

  • 5 lemons (+2 extra for juicing if needed)
  • 5 tbsp coarse sea salt
  • 1 hot chili pepper
  • 3 bay leaves

Instructions

  1. Wash lemons thoroughly. If not organic, soak in hot water for 10 minutes.
  2. Cut each lemon into quarters from the top, but do not slice all the way through—keep the base intact.
  3. Sprinkle approximately 2 tsp sea salt inside each lemon.
  4. Add 1 tbsp salt to the bottom of a 400 ml jar.
  5. Press lemons firmly into the jar; initially only 4 lemons may fit. Use a garlic pestle or similar tool to press lemons so they release juice.
  6. Insert bay leaves and sliced chili rings between lemons. Add extra chili or flakes for heat if desired.
  7. After 1 day, lemons soften and settle; you can add the fifth lemon.
  8. Add another tablespoon of salt on top. Seal jar and leave at room temperature for 3 days, pressing lemons daily to release more juice.
  9. After 3 days, ensure lemons are submerged in their juice. If not, squeeze juice from 1-2 additional lemons and add to the jar.
  10. Refrigerate the jar and let lemons ferment for 3 weeks before use.
  11. Use preserved lemons in stews, salads, sauces, dressings, or herb butters.

💡 Tips

  • Typically only the rind is used; rinse under water and slice thinly.
  • Save and strain pulp juice for dressings.
  • The longer they ferment, the softer and more flavorful they become.
  • Add aromatic herbs or spices to personalize flavor.

🎉 Perfect For

  • North African and Mediterranean dishes
  • Flavorful stews and tagines
  • Fresh, tangy salad dressings
  • Enhancing sauces and butters

📝 Final Thoughts

Preserved lemons bring a vibrant, salty, and slightly fermented citrus punch to many dishes, enriching them with complex flavor and tradition. A simple preparation that opens new culinary horizons.