Moroccan Preserved Lemons Surfinsapo Style

I make my own Moroaccan style preserved lemons for free... Here's a guideline:



Step1
Wash lemons, and scrub if necessary. Cut lemons in half, and slice 3/4 of the way through each half to form an "x." Fill lemons with salt. Pack lemons tightly into a clean jar.
Step2
Continue preserving lemons by sprinkling them with an additional tablespoon of salt. Add fennel seeds, peppercorns, coriander seeds, bay leaves, cinnamon stick, allspice berries and cloves.
Step3
Pour lemon juice and boiling water on top of preserved lemon mixture.
Step4
Fill the remainder of the container with olive oil.
Step5
Place preserved lemons in the refrigerator and allow to rest, untouched for 1 to 2 months.
Step6
Cook with preserved lemons by grating the rind into rice dishes, marinades, stews, soups and couscous as well as atop fish.

Category:

Howto & Style

Tags:

• moroccan
• preserved
• lemons
• morocco
• homemade

[seattwa]

How much lemon juice does it take to fill the jar? That looks like a lot of lemons to squeeze. Can you add a little water too?

[CookinWithSurfinSapo]

@seattwa not much juice is required.. When you are packing the jar much juice squeezes out of the lemons... Do not use water.. Only lemon juice from freshly squeezed lemons..

[jah510]

Where do you live? These look more like ripe Key Limes to me.

Either way...nice video. Thanks.

[CookinWithSurfinSapo]

South Texas. they are Mexican lemons. They came out good. Time3 for another Tagine!!

[iluvcliffrichard]

He cheated. There was a lot of juice in there and he didnt show how he did it. Is squeezing jif concentrated lemon juice in a bottle ok?

[mpenny226]

Excellent!!!!!

[seattwa]

Got it, thank you.

[elhore01]

good job buddy ! that reminds me home

[WilliamGruff]

4 - 6 weeks? That's very good. Is that because you're using small Mexican lemons? I have found that the fruit available here (Northern England), which is larger and has thicker peel, usually takes about 6 - 7 months to come to readiness. I've also found that after 2 - 3 batches the brine becomes syrupy, and is nice added to salad dressings.

I also preserve limes in extra virgin olive oil, which process is much quicker, taking only 3 -4 weeks.

[dgmunch]

Do you boil them like when making pickles?

[assiaoumaima]

Thank you very much beautiful job.. just the way mom do it she just add a tbs of olive oil to it and it comes delicious. this make me miss home..Thank you. chokran bezaf.

[tdjtx]

They look like the Meyer lemons I used to grow in my backyard. I lost the tree this year because of the hard freezes and snow we had in Central Texas this year.