Recipe: Moroccan Preserved Lemons

Moroccan Preserved Lemons

Choose ripe, smooth, thin-skinned lemons without flaws for the best results. Thick-skinned lemons are not suitable.

Only the peel is used in cooking plus the juice from the pulp (which is discarded although I have used it). The flavour is unique – the peel has lost its bitter taste.

16 small (thin-skinned) ripe lemons
coarse salt
lemon juice

1. Scrub lemons with a stiff brush then place them in a large glass, plastic, stainless steel or glazed earthenware container. Cover with cold water and allow lemons to soak for 3 – 5 days, changing the water each day.

2. Drain lemons. Using the point of a sharp knife, insert knife 6mm (1/4 inch) from the bud end of each lemon and make four incisions lengthwise to within 6mm (1/4 inch) of the other end. Then cut through incisions in each lemon so that lemons are cut completely through both sides, but still held together at both ends.

3. Insert 1/4 teaspoon coarse salt into centre of each lemon, squeezing them open. Arrange lemons in sterilized Kilner jars. Sprinkle lemons in each jar with 1 tablespoon coarse salt. Add strained juice of one lemon to each jar and pour in enough boiling water to cover lemons.

4. Leave lemons to steep in this mixture for at least 3 weeks before using them. You will find that the salty, oily pickling juice is honey thick and highly flavoured. Use it in salads instead of vinegar. You may also use it to add savour to tangines. The lemons will keep in this mixture indefinitely if stored in a dry place.

5. To use preserved lemons, remove lemons from jar and rinse well under cold running water. Cut away pulp from each quarter but first squeezing juice from pulp to use in recipe, and discard pulp.
You may use quarters of peel whole or sliver them into salads. Never touch preserved lemons in jar with an oily or greasy spoon as fat will spoil the pickling mixture. Don’t worry if a white film forms on preserved lemons in the jar; just rinse off before using lemons.

Andrew, meet Betty

Today Andrew met Betty. She is his cousin and she lives in Box Hill. She moved to Melbourne from Kiwiland in 1960.

Easter

Three days into 2009 I spotted Easter produce in the supermarket. I did not feel like Hot Cross Buns so soon in the shadow of Christmas. It was not even Twelfth Night. Isn’t Valentine’s Day meant to be the marketers’ target now? Here’s how I feel about Easter now.