Usually associated with Moroccan cooking, preserved lemons are actually used right across the Mediterranean and Middle East, adding piquancy to dishes such as tagines, salads and pilafs. While they are easy to make at home, the traditional preserving process can take up to three months. The following recipe offers a faster alternative for people impatient to start cooking with this delicious condiment.
How to Make Preserved Lemons
Many recipes for preserved lemons recommend cutting the lemons into quarters. However, this recipe, adapted from Stephanie Alexander’s book A Shared Table, slices them into rounds in order to speed up the pickling process. If possible, use thin-skinned lemons and store in a cool dark place for one to two weeks before using. This recipe can also be used to preserve limes.
Ingredients
- 2 lemons
- 2 tablespoons salt
- 1-2 bay leaves, broken into large pieces
- 4 sprigs of thyme
- 1 teaspoon whole black peppercorns
- 1 cup extra-virgin olive oil
Method
- Place lemons in a bowl and cover with boiling water. Leave overnight.
- Drain the lemons, then re-cover them in cold water. Leave for two days, changing the water four times a day.
- Slice the lemons into 5 mm slices and place in a shallow bowl. Sprinkle with salt and place in the refrigerator for 24 hours.
- Place the lemon slices in a wide-mouthed jar, layering them with the pieces of bay leaf, thyme sprigs and peppercorns. Cover with olive oil and press down well, ensuring lemon slice are submerged.
- Leave for at least one week before using. Once open, keep in the refrigerator for up to six months.
How to Use Preserved Lemons
Traditionally, only the rind of the preserved lemons is used. To prepare, rinse the lemon slices in cold water to remove any excess salt. Discard the flesh and chop the rind finely before adding it to dishes. It’s best to use sparingly at first, as the taste can be quite strong.
Preserved lemons can be used to add a hit of flavor to many dishes. Traditionally added to Moroccan tagines, they can also be used to add tang to salads, rice pilafs, couscous and pasta dishes. Some other ideas for using preserved lemons are listed below.
- Combine with butter and chopped parsley. Use to stuff under chicken skin before roasting.
- Dice finely and add to bought or homemade guacamole for an extra zing
- Add to mayonnaise and use as a dipping sauce for grilled or barbequed prawns.
- Combine with melted butter, capers, chopped parsley and garlic for a quick sauce to serve with fish.
- Infuse in a bottle of olive oil to create a delicious flavored oil for salad dressings and vinaigrettes.
- Use to marinate green or black olives to serve with drinks.
- Combine with chopped mint and flat leaf parsley and a small amount of finely diced red onion for a refreshing salad. Dress lightly with olive oil and lemon juice.
References:
Alexander, Stephanie (1999), A Shared Table, Penguin Books Australia Ltd, Melbourne.
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