Monday, 23 May 2011

Moroccan Preserved Lemons

When life gives you lemons......

Cut the lemons in half lengthwise, starting from the tip, but do not cut all the way.
Make another cut in a similar manner, so now the lemon is quartered.
Keep the lemon attached at the base.
Sprinkle salt all over the insides and outsides of the lemons.
Tightly pack the lemons in a container.
Let it sit at room temperature for a couple days.
Refrigerate for at least 3 weeks, until lemon rinds soften.

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