Moroccan Preserved Lemons

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How to make an indispensable ingredient for Moroccan cuisine: Preserved Lemons. They can be used in many recipes including tajines and salads.

Category:

Howto & Style

Tags:

• cooking with alia
• morocco
• food
• maroc
• moroccan cuisine
• recipes
• citrons confits
• tajines
• tagine
• حامض
• مرقد

[Quercus246]

Thanks for your video. Is the liquid (water or lemon juice) suposed to be thicker after a month in the jar?

[cookingwithalia]

the lemons will kind of 'inflate' and liquid will have a darker color, but not necessary thicken.

[Metsada007]

I wonder in what other dishes I could use these.

[cookingwithalia]

you can have these lemons cut into little pieces and mixed with diced tomatoes ,green pepper, and parsley/cilantro as a salad!

[Metsada007]

@cookingwithalia

sorry i forgot, i have one last question about preserved lemons. i saw in other recipes that they put water in the jar, but you are saying the jar should be filled with lemon juice, right?

[cookingwithalia]

correct. some recipes call for water or lemon juice. I find that lemon juice add more flavor than just water. but you can do either / or - or mix both.

[Dominu4]

Hi Alia..I have tried many a recipe and love your videos. One problem though...I did what you said about sterilizing the glass jar in the oven. That went fine and let it cool before putting the salted lemons inside..also did not stuff them super tight. So I just decided to check them and the jar was cracked! You did not specify a type of jar and mine is pretty thick but not canning specific like a BALL. I was able to save the lemons and bought a new jar but didn't put in oven this time.

[ailse491]

can i use limes as they are plentiful where i live they are yellow limes.thank you

[ailse491]

can i use limes as they are plentiful where i live thank you

[irilight]

Thank you for a great recipe..

[cinemissy]

A preserved lemon yields a sweet, chewy-textured lemon with a palatable peel! I've had them in tagines and the chef didn't take off the peel and it didn't make the dish bitter. I fell in love with them then. I just made my own preserved lemons tonight. I made an X in the lemon, rub salt in, add spices (like cinnamon, cardamom, cloves, bay leaves) and fill the jar with more sea salt and lemon juice until all lemons are covered. Wait 30 days, then wash the salt off the lemons when you use them.

[brook61]

Darn, I wish I watched this video first. I didn't sterilize the jar, and cut an X in the top of the lemon.

[spursfan112]

Are they the same thing as pickled lemons

[woofcyn]

Thank you for your video. Should the lemon juice completely cover the lemons so there is no contact with air?

[toklas69]

Thank you for the video. I recently got a tagine cookbook, which many recipes call for preserved lemons. Since I didn't have enough time to make my own, I purchased a bottle from a local specialty food store. I must say, that the flavor was overpoweringly like sucking on a bottle of PineSol...Is this the flavor I am looking for?

[enisorian]

could you please tell me how preserved lemons taste different than fresh lemons?