Lemons Preserved in Salt

Preparation info
  • Makes about

    1 kg

    • Difficulty


Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes

By Josceline Dimbleby

Published 1991

  • About

After several holidays in Morocco, I have come to love these lemons which are used in many of their wonderful tagines (stews cooked in traditional earthenware pots). Slices of pickled lemons and their juice enhance chicken stew, and are good for a spicy lamb casserole which could also include dried fruits such as apricots or prunes. When matured, these lemons don’t taste very salty, and the skin is soft and has lost all bitterness.