Receta Moroccan Preserved Lemons
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This is a jar of preserved lemons - you can see the bay, cinnamon, cloves. You also see older lemons on the bottom and recent addtions on top. Lots of lemon juice required!
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Foto actual de la receta |
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Preserved Lemons are those lovely, translucent little cubes on top of this Green Pepper & Tomato Salad
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This is 1/2 of 1 preserved lemon
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This is 1/4 - more than enough for most uses
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After rinsing well under running water, only your thumb is needed to remove the fruit from the properly preserved peel
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The fruit can be added to a stew, a sauce, a Moroccan tagine - or simply discarded
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The rind is now ready to dice
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A cross-section of the preserved rind shows the penetration of the brine - you lemons will look like this after 30 days
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Easier than a knife through warm butter, you quickly dice the lemon - this shows 1/4 of 1 lemon, with 1/8 of 1 lemon diced
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Preserved lemons are also used in many French dishes, and this recipe will work perfectly with those recipes
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1/4 of 1 Preserved Lemon will generate dozens of small diced gems to sprinkle on salads, use in stews or enhance a soup
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The Flag of Morocco
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