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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.
Print Recipe
Prep Time 10 minutes
Resting Time 4 hours
Total Time 10 minutes
Servings: 10 people
Cuisine: North African
Calories: 1234
Ingredients Method

Ingredients
  

  • 10 organic or unvaxed small lemons
  • 10 Tbsp sea salt
  • Freshly squeezed juice of 3-4 lemons

Method
 

  1. 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!)
  2. Put 1 spoonful of salt into each lemon, then firmly press them together in the jars.
  3. Seal the jars airtight and keep them in a cool, dark place for 3-4 days allowing them to soften.
  4. 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)
  5. Seal the jars airtight and keep them in a cool place for at least 1 month. After opening the jars, keep refrigerated.