Moroccan Preserved Lemon

moroccan preserved lemonSo, I bought some lemons. A lot of lemons, actually. I like lemons and am not sure why they get a bad name, as in when you buy a car that is constantly breaking down, they call that a “lemon.” Lemons are great, they are tasty and healthy. They are also have a multitude of uses as well. Cleaning with lemon oil (or other citrus based oils) is one of the best cleaners.

As a food, they are amazing. They add a depth of taste that can’t be matched to a large number and wide variety of dishes. They can be used in main courses or in sweet desserts. They can be made into beverages for kids as well as beverages for adults with an additional spark of alcohol. So why do lemons get a bad name? I don’t know.

I am determined to try out a recipe for chicken that uses what is called “preserved lemon” in Moroccan cooking. But first, I need to make me some “preserved lemons” and I did that today. The original recipe I saw called for 7 lbs of lemons that, along with some of them being juiced, would fit into a 64 fluid ounce container which is also about the equivalent of 2 litres. Unfortunately, I only had a 3 litre glass jar available. So I used more than 7 pounds of lemons. I don’t really know how many pounds of lemons I used, and I lost count at the actual number of individual lemons as well. Each lemon is halved and them semi-quartered and salt is sprinkled on them before they go into the jar. As well, other lemons are juiced so that there is enough juice covering the salted lemons.

Then you add more salt, and let it sit for a month before they are ready to be used.  I am looking forward to seeing how they turn out!  Zehrs had chickens on sale today for $5.00 each, and each chicken is a minimum of about 2.5 lbs. I picked up three of them and they seem to be over 3 lbs. each.  Two of them went into the freezer so I can try making the preserved lemon and chicken dish, in about a month from now. I am sure I will want it more than once!

Anyhow, the photo above is of my 3 litre glass jar, filled with lemons, lemon juice and salt. If you’re interested, you can learn to make Moroccan Preserved Lemon here.



About ianhughscott

Ian Scott enjoys several hobbies such as fly fishing, home winemaking and fly tying when not working as a web consultant and search engine optimization specialist.
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One Response to Moroccan Preserved Lemon

  1. Pingback: Sea Bass, Vegetables & Preserved Lemon | Ian Scott

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