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Preserved Lemons
Preparation info
- Difficulty
Easy
Appears in
Published 2016
Known as l’hamd mrakad in Morocco, the intense flavour of preserved lemons lends a wonderful flavour to many Moroccan dishes, from tagines to salads.
Ingredients
12 150 ml 10 tbsp
Method
Wash and dry the lemons, and set two aside. Cut a thin slice from the top and bottom of each of the remaining lemons. Stand a lemon on end and make one or two vertical cuts three-quarters of the way through the fruit, making sure the two halves are still attached. Stuff the lemon with plenty of salt and repeat with the remaining fruit and salt. Pack the lemons into a jar so that they are squash