Preserved Lemons

It's a great time to start preserving lemons, to be able to be used in the upcoming weeks. Preserved lemons can be used for a number of different dishes from cous cous, to roast chicken and ofcourse an addition to a Morrocan style tagine.  The best thing about this recipe is it is both easy and attractive to keep in the kitchen.

To start using a mortar and pestle, ground sea salt with a handful of cummin seeds and corriander seeds.

Throughly wash each lemon and pat dry (you want to remove the waxy coating). Then cut each lemon into quarters, ensuring you do not go completely through and the lemon remains intact.

Stuff the salt mixture into the crevices of the lemons.

Push the lemons into a sterilised jar.  Ensure the jar is airtight.  In the jar add 2 cinnamon sticks and 3-4 dried bay leaves. Pour the juice of an additional three lemons and cover with olive oil.  When labelling don't forget to put the date, because preserved lemons should be stored in a dark area of your kitchen for at least 6-8 weeks.  They can then be used for up to two years.   In the upcoming weeks I will show you some recipes of how to use these delightful little lemons.