Preserved Lemons
Welcome to my table! Lemons pickled in their own juices and coarse salt. The rind becomes soft and umami-rich, indispensable in tajines. Rooted deeply in our Berber and Andalusian heritage, this is more than just a dish—it's a story told through spices. Trust me, you'll need plenty of crusty bread to soak up every last drop.
Nutritional Values (Per Serving)
Ingredients
- Unwaxed lemons
- Coarse sea salt
- Extra lemon juice
- Boiled water (optional)
Step-by-Step Instructions
What is the secret to perfecting this classic?
Start by gathering your ingredients. The magic always begins with patience and the right spices.
Wash the lemons and slice them into quarters lengthwise
keeping the base attached.
Pack the inside of each lemon heavily with coarse salt.
Squash the lemons tightly into a sterilized glass jar to release their juices.
If the juices don't cover the lemons
add more lemon juice. Seal and leave in a dark place for at least a month before using.
Serve immediately in the center of the table. In Morocco, we never eat alone—Karam (hospitality) demands we share!
Medina Kitchen Experts
Authentic recipe sourced and verified by our local culinary experts. Deeply rooted in Moroccan heritage and family traditions.
Pair It With
Trust us, have a glass with this. It cuts the richness perfectly.
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