Preserved Lemons Middle Eastern Style Recipes

PRESERVED LEMONS MIDDLE EASTERN STYLE

Preserved Lemons Middle Eastern Style image

This is Stephanie Alexander's recipe and it's one of the simplest I've seen. I have 2 jars on top of my fridge and they look great as well as adding an incredible depth of citrus flavour to foods. Let the lemons mature for at least 4 weeks before using, and the final result keeps a whole year without refrigerating, so get your old empty jars out!

Provided by Aunty Dotty

Categories Lemon

Time 15m

Yield 1 Jar

Number Of Ingredients 6

Ingredients

250 g coarse salt, kitchen
10 lemons, scrubbed and quartered
1 bay leaf
2 -3 whole cloves
1 cinnamon stick
extra lemon juice

Steps:

Scatter a spoonful of salt into a 1 litre sterilised jar.
Tip lemons into a wide tub with the rest of the salt and and mix and massage vigorously.
Pack the lemons into the jar, cut side to the middle, inserting pieces of bay leaf, cloves and bits of the cinnamon every so often.
Tip all the salt left in tub over lemons and press down as hard as you can to squeeze the juice out of the quarters.
Cover with extra juice if you need to ( any exposed lemon may develop a harmless white mould. It's safe but just doesn't look pretty.).
Wipe the neck of the jar with a clean cloth dipped in boiling water and cap tightly. You're done!

Nutrition Facts : Calories 168.4, Fat 1.8, SaturatedFat 0.2, Sodium 96916.3, Carbohydrate 54.1, Fiber 16.3, Sugar 14.5, Protein 6.4

PRESERVED LEMONS

Preserved Lemons image

Preserved lemons are a popular ingredient for Middle Eastern recipes. I saw this recipe on SBS's Food Safari. It appeared in the Moroccan episode and the chef's name is Malika Ennaim. This recipe is perfect when lemons are in season Try picking unblemished fruit for best results. You could use as many lemons as you wish, however the equation will always be two teaspoons per cut lemon (as per Step 1), Step 2 will always be the same (juice of one lemon, four teaspoons of sea salt and warm water to cover lemons). Lemons will be ready in 40 days.

Provided by Chef floWer

Categories Lemon

Time 15m

Yield 10 Preserved lemons

Number Of Ingredients 5

Ingredients

10 lemons
20 teaspoons sea salt
1 lemon, juice of
4 teaspoons sea salt
warm water (to cover lemons)

Steps:

Wash and dry lemons. Cut each lemon into quarters, do not cut all the way through so that the lemon is still intact and joined together at the base.
Spoon about two teaspoons of sea salt into each cut lemon and place the lemon into a sterile glass jar, packing them in tightly. Repeat step until all your lemons you want to preserve have finished.
Add juice of one lemon and four teaspoons of sea salt into the jar. Cover lemons with warm water.
Seal jar and leave in a cool dark place for 40 days and nights. (You can leave them longer than 40 days if you wish) do not refrigerate until opening.
Enjoy.

Nutrition Facts : Calories 17.9, Fat 0.2, Sodium 5582.4, Carbohydrate 5.7, Fiber 1.6, Sugar 1.6, Protein 0.7

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