Classic Moroccan Preserved Lemons
I have seen people in Myanmar making essentially the same item. They generally leave the jar in the hot summer sun for a couple of days for the best flavor. This particular recipe is from The Book of Jewish Food: An Odyssey from Samarkand to New York
- 6 lemons (thick skins)
- 6 T sea salt
- Juice of 3 lemons or more
Method:
Wash and scrub lemons. Cut each lemon in quarters but not right through, so that the pieces are still attached at the stem end. Stuff each lemon with plenty of salt.
Put them in a glass jar, press them down so they are squashed tightly, close the jar. Leave for 3-4 days. The juice will be drawn out and the skins will soften. Press them down as much as you can. Traditionally, they put a clean stone on top to keep the lemons down.
Add fresh lemon juice to cover them entirely. Close the jar and leave in a cool place for at least a month, at which point they should be ready.
The longer they are left, the better the flavor.
Before using wash well to get rid of the excess salt.
