Ingredients for Moroccan Spiced Preserved Lemons
- Jars
- 12-15 Lemons (about 1 kg)
- Sea Salt
- Lemon Juice
- Cinnamon Stick
- Bay Leaf
- Whole Cloves
- Coriander Seeds
- Black Peppercorns
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How to Make Moroccan Spiced Preserved Lemons
- Wash lemons thoroughly and scrub with a brush to remove any dirt or wax.
- Using a sharp knife, carefully slice lemons in half lengthwise, but do not cut all the way through the bottom.
- Generously sprinkle each lemon half with 2 teaspoons of coarse sea salt, ensuring that the salt is packed into every crevice.
- Stuff each lemon half with 1 teaspoon of your chosen spices (Ras el Hanout, cumin, coriander, or a mix).
- Pack the lemon halves tightly into a clean, sterilized jar, ensuring they're completely submerged.
- Pour in enough olive oil to cover the lemons completely, leaving about an inch of headspace.
- Seal the jar tightly. Store in a cool, dark place for at least 4 weeks, or up to 6 months for optimal flavor development.
- Once preserved, rinse the lemon halves thoroughly before using. Finely chop or zest the preserved lemons, discarding the seeds and the thick white pith. Use sparingly as the flavour is very intense!
Nutrition Information (Approximate per serving)
Sodium
193 g
Sugar
5g
Fat
0g
Carbs
5g
