Good morning! How is your week starting? It’s been gray and rainy here, the sun peeked out for a day but then hightailed it out of here and I am not sure when its coming back. When it’s snowing or raining I like to play in the kitchen.
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| Chicken Tagine with Preserved Lemons and Olives |
This weekend in addition to a little baking I also made some preserved lemons. If you are a fan or Moroccan or Middle Easter food, like Chicken Tagine with preserved lemons and olives, than you should have a jar of preserved lemons in your refrigerator so that you can whip up one of your favorite dishes when ever you want.
Preserved Lemons
Ingredients
5 lemons, Meyer lemons are preferred
1/4 cup salt
Optional Ingredients
1 cinnamon stick
3 cloves
5-6 coriander seeds
1 bay leaf
1-2 Star Anise
Fresh squeezed lemon juice
1 Sterile 1 pint mason jar
Directions
Quarter the lemons from the top to within 1/2″ inch of the bottom. Sprinkle the salt on the exposed flesh of the lemon.
In the bottom of the mason jar sprinkle 1 tablespoon of salt, then add a lemon, add some salt, add a lemon, add some salt, until all of them lemons are in the jar. Make sure to press them lemons down to release their juices as you add them to the jar. If you are using the spices add them between the lemons or to the jar. If the juice from the lemons does not cover the lemons squeeze some more on top so that the lemons in the jar are completely covered.
Leave on the counter for 3 days, shaking the jar periodically. After 3 days I put them into the refrigerator to ripen for 30 days. There are other recipes that say to leave them on the counter for the entire 30 days. I say, do whatever makes you feel comfortable.
When you are ready to use the lemons rinse them in cold water to get rid of the salt and then use them in whatever recipe that you like.
Note: Preserved lemons will keep for a year in your refrigerator.
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| Roasted Cauliflower Chick Pea Bowl with Preserved Lemons and Mint |
Just in case you tire of making tagine’s there are many other ways to use your lemons. You could add them to salads, make a vinaigrette, use them in rice or couscous recipes, add them to vegetables, use them in pasta, make sauces for fish or meat, the possibilities are endless.
Do you have a favorite use for preserved lemons? If so please share because I typically use them in salads or in my tagines and am looking for recipes to try them out in.
Have a great day!
Linking to:
Bourbon Pumpkin Bread with Spice Swirl
15 Memorial Day Desserts and Sweet Treats
Classic Apple Crisp
White Cake with Raspberry Jam Filling and Buttercream Frosting for Easter
Those recipes look delicious. And the preserved lemons are beautiful–they would make a nice gift.
I love preserved lemons and always have a jar in my refrigerator. They are so easy to make and the homemade version is so much better than any I have ever purchased. I also love using the lemony oil in salad dressings, such a great pop of flavor!!
My mother used to slice up lemons and fry them on top of pork or lamb chops to soak the flavour into the meat.
I think I may need preserved lemons in my life. Thanks for the recipe and inspiration. Love it.
Leslie, they are so easy to make and they are delicious.