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Mediterranean
Preserved Lemons
Unique
Moroccan Flavours.
There are all kinds of
preserves made in the Mediterranean Basin. From
Sun dried Tomatoes in Italy, to Dried Figs, Plums, Apricots and Grapes.
There is so much fruit and so many vegetables, that the preserved and
dried versions have become an integral part of the Mediterranean Diet.
Along with nuts, seeds and Olive Oil, they help the Mediterranean
natives to stay healthy and live long
and
happy lives.
In
times of plenty the peoples of the Mediterraneandon't
forget that there are other, leaner
times and they preserve and dry fruit and vegetables, fish
and
meat accordingly.
Look at our Moroccan
couscous recipe....these lemons really add to its delicious
flavor.
Here we show you how to preserve lemons, easily and quickly. They add a
unique flavour to Moroccan and Middle Eastern dishes and if
you haven't tried them yet, you really should. Just follow the step-by-step
instructions.
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Ingredients
to
make one Quart (two pints).
8 - 10 good
sized Lemons
A 1 Kilo
(2lb.) bag of Sea Salt (you won't need
it
all).
One sterilised
two pint/1 litre Preserving Jar.
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Cut your
lemons
in four lengthways, leaving them
attached at the bottom
end.
Now
- pack the
lemons in layers - sprinkling more salt between each layer.
Squash them
well down, squeezing out as much juice as
possible.
Make sure the
top lemons are covered in juice (top up
with more lemon
juice if you have to).
Seal the Jar
and store in a cool place, turning the
jar over each day
for the first three days and top up with more lemon juice if
neccessary.
After that,
leave the jar in a dark cool place for at
least three weeks
and the lemons are ready to use.
Some people
like to keep them in the Fridge and
that is up to you -
but I think they will be fine as long as they are kept reasonably cool.
They will keep well for about six months.
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