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Moroccan Preserved Lemons
Preparation info
- Makes
1
quart - Difficulty
Easy
Appears in
Published 1995
Preserved lemons are a classic addition to many Moroccan dishes. The preserving process takes about three weeks, so make a big batch and keep on hand.
Ingredients
6 to 8 - Kosher salt
- Paprika
1 teaspoon
Method
Cut the lemons in half lengthwise and cut each half into quarters. Remove the visible pits and generously coat the lemon pieces in kosher salt. Set on a pastry rack to drain. Set aside for 24 hours—they will become soft and limp.
Pat the lemon pieces with a clean kitchen towel and arrange in layers in a sterilized glass jar. Lightly sprinkle each layer with a little paprika, crushed pep