Preserved lemons
One of the most important ingredients in North- African cooking is preserved lemons (Lamoura makbouss) – used in stews, salads and couscous. You can buy them at delis or supermarkets but actually it’s incredible easy to make your own – you only need lemon, salt and a couple of jars. The homemade versions are not only more tasty but much cheaper too! Here is the basic recipe – you’ll need 1 large or 2 small sterilized jars.
Ingredients
Method
- Wash the lemons and wipe them dry, then trim the ends. Sit each lemon on one trimmed end, then cut a cross ¾ down into it creating 4 fold-out wedges ( till attached at the base!)
- Put 1 spoonful of salt into each lemon, then firmly press them together in the jars.
- Seal the jars airtight and keep them in a cool, dark place for 3-4 days allowing them to soften.
- Press the softened lemons into the juice they have released, then pour over the freshly squeezed lemon juice to completely cover the lemons (you can add any spices, if used – see tips)
- Seal the jars airtight and keep them in a cool place for at least 1 month. After opening the jars, keep refrigerated.