How to Make Moroccan Preserved Lemons
Preserved Lemons or as we call it in Morocco “Mseir” is an essential condiment in every house. It’s almost impossible to go to a house and not find it especially since it’s a required ingredients in so many traditional Moroccan recipes like Tangia, fried chicken and fries tagine, tomato salad…and many more.
What’s more impeccable is that these traditional moroccan dishes cannot be made without preserved lemons, if you take it out, you take a part the whole recipe, and no, lemon juice and raw lemon are completely different, they will give you a completely different taste. Which is why since I was a kid, I remember my father purchasing a bunch of lemons when it’s in season, then my mom prepares it with salt, and packs it into large glass jars.
What I also remember is that I always loved preserved lemons, I know it’s gonna sound weird but I just loved eating raw or puting the skin inside a piece of bread and eating it. Sour and scrumptious, my mouth waters just thinking about it.
If lemons are in season, give these magical condiment a try, it will take a minute of your time.
Tips and Tricks:
- I see a lot of recipes, and even people in my country that use water to can the lemons which is completely wrong. The water will take away from the taste of the lemons, only use the lemons, salt, and oil. That’s it!
- Let the lemons sit for as long as possible until it’s cooked nicely, and tastes sour but not bitter. It’s hard to leave it on it’s but the more you let it sit, the more concentrated it will become, and will last you for so long.
Moroccan Preserved Lemons Recipe
Ingredients
- 10 fresh lemons
- 1 cup salt
- 1/4 cup Olive oil
Instructions
- Slice the lemons into 4 without cuting them all way down, they should remain attached in the base like a flower.
- Stuff each lemon with salt, then pack them tightly into a glass jar. They should be tightly packed.
- Pour the oil on top, then seal the jar, and let it sit for at least 2 months on the cupboard.
- The salt will bring out the juice from the lemon, and cook it while the oil will help preserve it and give it an amazing taste.
- The more you let the lemons frement, the longer they will cook, and the more their taste will become even more concentrated.
- Once you open the jar, store it in the fridge and enjoy!