Make Your Own Moroccan Preserved Lemons

Moroccan cooking has always been fascinating with its blend of European and African influences. It features rich spices like cumin, ginger, chiles, paprika and cinnamon. One unique ingredient used in Moroccan cooking is preserved lemon. Lemons have been preserved in Morocco for centuries and they give an unmistakable taste to tagines. You can buy gourmet preserved lemons in a specialty food shop if you'd like to take a second mortgage out on your house, but it is easy and inexpensive to make your own.

You can use either Meyer Lemons or regular lemons. Meyer Lemons are not as tart and will give your dishes a softer rounder flavor but both work equally well. Some recipes for preserved lemons call for only salt and some include other spices. I include the spices in the method below but you can leave them out if you wish. You can also experiment with your own spice blends and combinations to customize your preserved lemons to your own taste.

To start, you will need a one-quart canning jar with a tight-fitting lid, 8-10 lemons, washed, and a half cup of kosher or sea salt (you may need more later). If you will be adding the optional spices, you will need a cinnamon stick, a bay leaf, 6 black peppercorns, 6 coriander seeds and 4 cloves.

Start by slicing the lemons into quarters, leaving one end attached. Pour salt into the open lemon, then fold back together and place in a sterilized canning jar. Continue this method and press down on lemons in jar to compact and to release some of the juice. Sprinkle salt over each layer of lemons. Fill the jar to within an inch of the top. Add the spices on top if you desire. Push down firmly on lemons, then screw on the lid. Leave the lemons on a countertop to preserve, turning jar upside down at least once a day to distribute the juice and spices. Within two to three days, as the salt draws the juice from the lemons, the juice should completely cover the lemons. If not, you can add more lemon juice. Leave the preserved lemons on the countertop for a minimum of three weeks before they are ready to use. You can leave them out for up to a year. They won't spoil because of the acidity of the lemon juice and the salt. You can also refrigerate if you choose.

When ready to use your Moroccan preserved lemons, remove as many as you need from the jar and rinse salt off under cold water. You can remove the pulp at this point as well as it is the preserved rinds that give Moroccan dishes their unique flavors. Now you're ready to use your preserved lemons in all of your favorite Moroccan recipes.