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.

How to use preserved lemons

Rinse a piece, scrape off the pulp if you want a cleaner taste, and chop the peel. In Moroccan cooking they go into chicken tagines with olives like our chicken tagine with potatoes and olives, fish with chermoula like this fish tagine, and slow-cooked beans like loubia. Finely chopped, they’re also great in salads, dressings and roasted vegetables.

Which lemons to use

Thin-skinned, fragrant lemons work best. In Morocco we use small beldi lemons when they’re in season. Elsewhere, Meyer lemons or any organic, unwaxed lemons are a good choice, since you’ll be eating the peel.

How long preserved lemons last

They need about 3 to 4 weeks to soften and be ready. Once ready, keep the jar in the fridge with the lemons covered in their brine and they’ll last for months. Always use a clean spoon or fork to take them out.

Preserved lemon FAQ

Do I eat the peel or the pulp?

Mostly the peel. The pulp is very salty, so many cooks throw it away or add just a little to a sauce.

What is the white film on top of the jar?

A thin white film is usually harmless yeast. Skim it off and make sure the lemons stay under the brine. If you see fuzzy or colored mold, or it smells bad, throw the jar out.

Can I use fresh lemon instead?

Not really. Preserved lemon is salty, soft and almost floral, and fresh lemon tastes sharp and sour. You can read more about how they’re made on Wikipedia.

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