Maghrebi Preserved Lemons
Lemons bring bright flavor and vitamin C, while salt softens the sharp acidity and turns them into a deeper seasoning ingredient. After resting, the aroma becomes more complex and works well not only with fish but also with meat and vegetables. This is not a sweet preserve but a salty cooking accent that is usually needed only in a small amount.
Wash the lemons (500 g) well and cut them into quarters. Sprinkle each layer with salt (45 g) so the salt touches both the peel and the flesh.
Pack the lemons (500 g) tightly into a clean jar and press them down firmly so they start releasing juice. If there is not enough natural juice, add only a little water so the top pieces do not stay dry.
Close the jar and keep the lemons in a cold place for at least 7-10 days. Shake the jar from time to time so the salt and juice distribute more evenly.
Use the finished lemons in small amounts: in most cases a little peel or a small piece of pulp is enough to give a dish a bright salty citrus note.
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