Add A Tangy Kick With Preserved Lemons

Preserved lemons have a deep, salty, fermented flavour and are a great addition to risotto, chicken and fish dishes, or chopped into couscous with some harissa spice.

Preserved lemons have a deep, salty, fermented flavour and are a great addition to risotto, chicken and fish dishes, or chopped into couscous with some harissa spice. In fact, the go beautifully with any dish where you’d normally use salt and lemons, giving life and brightness to the overall flavour.

Preserving lemons with salt originated in the Middle East, where it was predominantly used in tagines, salads and sauces.

The lemons are quartered and then cured in coarse salt and its own juices. After curing, the rind softens and absorbs the flavours, become an essence of lemon and salt, with some juice still left in the flesh attached to the rind.

When serving, you might want to wash the lemon portions to remove any excess salt and then pat dry before dicing, mincing or cutting into strips.

Add A Tangy Kick With Preserved Lemons | Cooking Clue | The Eater's Manifesto

Preserved Lemons

Preserved lemons have a deep, salty, fermented flavour and are a great addition to risotto, chicken and fish dishes, or chopped into couscous with some harissa spice.
Servings 500 ml jar
Total Time 20 mins

Ingredients
 
 

  • 4 unwaxed Meyer or Eureka lemons
  • 4 to 5 more lemons for juice
  • ¼ cup coarse sea salt
  • Lemon juice enough to fill the jar

Instructions
 

  • Wash and dry the lemons
  • Cut the 4 lemons lengthwise into quarters, stopping just before the bottom so that lemons stay intact
  • Working over a bowl, sprinkle as much salt in between the quarters
  • Close the quarters and place into a large mason jar, intact side down
  • Repeat with the remaining lemons
  • Pour the salt and lemon juice (remaining in the bowl) into the jar
  • Sprinkle the rest of the salt into the jar and squeeze the juice of the rest of the lemons to fill the jar and to cover the lemons completely
  • Seal the jar tightly and store in the refrigerator
  • Give the jars a shake every day for 4 to 5 days
  • Ready when glossy and soft, approximately 6 to 8 weeks
  • Use the rind and the fleshy pulp to add zip to salads, pasta, and meat dishes
  • Remember to choose lemons that are all yellow with no green patches

Notes

As an alternative, you could use olive oil instead of lemon juice to fill the jar and include some sliced chillies.
The added bonus of this method is the oil is delicious drizzled over couscous or rice and even grilled lamb chops.
Course: Sauces and Spices, Sides
Keyword: condiments, lemons, preserved lemons, preserves, sides
Our Pick
Set of 6 Glass Mason Jars
$21.99

These large mouth glass mason jars are perfect for preserving foods and storing leftovers. But don’t overlook their versatility for other cooking uses either. Fill one with ice and it can become a refreshing glass of sweet iced tea or a fruity lemonade.

It's also a great home to layered desserts, puddings and cakes. If you can dream it, cook it or eat it, a mason jar can hold it, store it and protect it.

12/07/2022 06:03 pm GMT
Our Pick
Premium Stainless Steel Lemon Squeezer
$24.95

Designed from 18/10 stainless steel, this chef-grade lemon squeezer will be your trusted kitchen companion for years to come, with easy-grip silicon handles for a comfortable squeeze.

Keep this squeezer within easy reach to create delicious salad dressings, baked goods, and lemonade with ease.

12/07/2022 05:12 pm GMT

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Close
Your custom text © Copyright 2022. All rights reserved.
Close