Preserved Lemons
Preserved lemons are the signature ingredient of Moroccan cooking, used in chicken and olive tagine and many other dishes. The method is centuries old and needs only salt and lemons.
Lemons cured in salt and their own juice for a month. Intensely lemony and fragrant, they are essential to Moroccan tagines.
Ingredients
Method
Cut each lemon almost into quarters, leaving the base intact. Pack the salt into the cuts.
Press the lemons into a sterilised jar, squashing them down so they release juice.
Add the extra lemon juice to cover, with the cinnamon and bay leaves if using.
Seal and leave in a cool place for 4 weeks, shaking now and then. Rinse before using and discard the flesh, keeping the rind. Lasts up to a year.
Use the rind only, finely chopped, in tagines, salads and dressings. The flavour is mellow, floral and not sharp.
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