Leemoon m’raqad

Moroccan lemon preserves are a delight and I often use them with fish or chicken dishes. They add a nice tang to any dish, including salads.

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For four lemons
(I generally do two jars filled with four lemons each)
1- Wash and scrub the lemons. Cut the ends. Cut them in quarters leaving them attached at the base.
2- Fill each with two teaspoons of high quality salt. Here I used Sea Salt I bought from salt merchants on the Pacific coast of Mexico.
3- Close back the lemons by squeezing them and placing them in a sterilized preserve jar. Add the juice of two lemons and close. Place in a cool unlit place for four days (I placed it at the back of the kitchen cabinet covered with a towel).
4- After four days, open the jar and press the lemons towards the bottom of the jar with a large wooden spoon to let the juices out. Add the juice of two or more lemons until the preserved lemons are covered.
5- Close again and keep in a cool unlit place for at least a month. The longer they stay the better.

Tip: When opening them, if you see some white matter on the skin just rinse it out with the liquid from the preserve. It is not toxic.

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