MOROCCAN PRESERVED LEMONS (5)
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10 lemons (preferably with smooth skins)
5 to 6 tablespoons coarse (kosher) salt
2 cinnamon sticks
10 cloves
16 coriander seeds
10 black peppercorns
4 bay leaves
- Shave off both ends of 5 lemons and cut them in half horizontally. Sprinkle the cut surfaces with coarse salt.
- Sprinkle 2 tablespoons of coarse salt into the bottom of a 4 cup covered glass jar (or a 1 liter mason jar). Place 4 lemon halves in the jar, cut side out, and press them to the bottom, flattening them slightly. Sprinkle with a thin layer of salt. Place a cinnamon stick, 5 cloves, 8 coriander seeds, 5 peppercorns and 2 bay leaves on top. Repeat with four more lemon halves and the remaining spices. Force the final two lemon halves into the center of the jar.
- Press down the lemons to release their juice. Squeeze the remaining 5 lemons into the jar so that the juice submerges some of the lemons. Discard these last lemons.
- Cover the jar and refrigerate. Turn once a day for at least 2 weeks. Rinse the lemons before using.
- Once they are well-preserved, in 2 or 3 weeks, they will last for months in the refrigerator.
USE IN:
Couscous with preserved lemon and black olives
Marrakesh lamb tagine with preserved lemons and black olives
adapted from Julee Rosso and Sheila Lukins, The New Basics Cookbook, and Paula Wolfert, Couscous and Other Good Things from Morocco