We used these Preserved Lemons in our Chicken Tagine, and they are one of the most popular Moroccan condiments. You can use them in many traditional Moroccan dishes, like couscous, fish & lamb. But don't be afraid to throw them into a salad, a pasta or any old chicken dish - we use them all the time!
All Photos by Karen Mordchai
10 to 12 lemons (2 1/2 to 3 lb) 2/3 cup kosher salt 1/4 cup extra-virgin olive oil Equipment: a 4- to 6-cup jar with a tight-fitting lid
Scrub lemons well, and slice them into medium or thin slices, leave a few extra lemons for juice Coat the sliced lemons in kosher salt & a bit of the olive oil, allow them to sit for about an hour to allow the juices to formulate Pack the lemons in a jar and Push the lemons down firmly to pack them tightly Fill the top of the jar with the extra lemon juice and top it with remaining olive oil. Be sure to fill the jar up to the very top and seal well. Store in Refrigerator for up to 6 months.