Make yourself some Moroccan Preserved Lemon Lusciousness, of course!
Moroccan preserved lemons lend a luscious, full-bodied taste to any recipe. They are an unusual accompaniment for modern recipes here in the USA. However, they are a regular for Moroccan or other African, Greek, Italian, and Asian cuisine. Dice a few preserved lemons to spice up a bowl of steamed veggies like green beans or carrots. Mash up a lemon with some fresh herbs like dill or tarragon into butter and smother over grilled fish or chicken. Slice thinly and add to your favorite tuna salad recipe for a spicier taste. Toss some into salsa, tapenade, and ceviche. Of course they can be added to the traditional meat tangine (Le Souk Ceramique CT-NAT-12 12-Inch Cookable Tagine, Natural Clear Glaze) or Persian rice pilaf. Garnish your vanilla ice cream. Anything you add Moroccan Preserved Lemon to will just taste lovelier.
6-8 lemons (Eureka or Meyer lemons)
Sea salt (3 tablespoons plus 6-8 teaspoons)
5 whole cloves
3/4 teaspoon Hungarian paprika
1/4 teaspoon cayenne pepper
3-5 bay leaves
1 cinnamon stick
1 teaspoon seeds of a cardamom pod
1 teaspoon black tellicherry peppercorns
(To make these little gems will take two days of preparation and 3 weeks waiting period for them to cure.)
Cut lemons in half. Then cut each lemon half into fourths. Take out all the seeds. Cover lemon slices in 3 tablespoons of salt in a large bowl. Mix well. Set aside for 24 hours. Lemons will soften as they sit in the salt.
Make spice combination by grinding the following spices in a spice grinder like this one (Cuisinart SG-10 Electric Spice-and-Nut Grinder): seeds of a cardamom pod, black tellicherry peppercorns. Then in a small bowl combine the ground cardamom, peppercorns, paprika, cayenne pepper and 1 teaspoon salt.
Layer the lemons in a large sterilized mason jar (Ball Wide-Mouth Mason Canning Jar 1 Qt., Case of 12) or a French canning jar (Le Parfait French Glass Canning Jar with 85mm Gasket and Lid - 2 Liter).
Sprinkle each layer of lemons with the spice combination, a dash of olive oil, and 1 teaspoon of salt.
Every third layer of lemon slices, place 1 bay leaf and 1 whole clove on top.
Place a cinnamon stick on the center layer of lemon slices.
Cover the lemons in a mixture consisting of equal parts olive oil and vegetable oil.
Cover with a lid. Place in a fridge for 3 weeks, giving it a quick shake every few days.
Keeps of 6-8 weeks after curing time.
To use the lemon, remove it from the oil and rinse. Scrape out the pulp. The pulp can be pushed through a sieve and the juice used to flavor your recipe. Throw out the pulp. Slice, dice, or mash the lemon skin and use in your recipe.
Be prepared for a flavor explosion in your mouth when you taste one of these. Delicious!