Preserved Lemons (Citrons, Confits)
Moroccan Preserved Lemons are essential to North African kitchens. Lemons are used to brighten the savor and depth of tagines and stews. They also add depth the taste of dressings and sauces, and countless other dishes.
Moroccan Preserved Lemons (Citrons Confits)
Moroccan Preserved Lemons (Citrons Confits)
Preserved lemons are essential to North African kitchens, where they're used to add brightness, salt, and depth to tagines and stews, dressings and sauces, and countless other dishes. – Bon Appetit
- 10 lemons
- 10 teaspoons Kosher of coarse salt
- Cut ends off each lemon. Sit lemon upright and slice downward, halfway through. Flip lemon over and rotate it so that the second cut intersects or criss-crosses the first cut. Be sure to only cut halfway through the lemon each time.
- Fill each lemon with 1 teaspoon of salt. Pack and compress the lemons tightly into a jar until there is no room. Close jar and store for 3 weeks.
It is important to close the jar carefully after each use to prevent spoilage and to only use a wooden spoon to remove the lemons. Preserved lemons are used in numerous Moroccan salads, fish, chicken, and meat dishes.
See more preserved lemon recipes here.
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