Preserved Lemons
There are several recipes in Morocco and Middle East that require preserved lemons. These are lemons that have already been pickled in their own natural juices and salt. Preserving lemons is never a difficult thing to do. However, it takes a minimum of three weeks before you can use the lemons. If you want to learn how to preserve lemons and do a number of recipes using them, you have just come across the right article.
The ingredients you need to prepare include 8-10 pieces of lemon (make sure that they are thoroughly scrubbed and cleaned), ½ cup of kosher salt (or more if necessary), squeezed fresh lemon juice and a sterilized canning jar.
Directions:
1. Get two tablespoons of salt and place it in the sterilized jar’s bottom.
2. Prepare all the lemons and make sure that any protruding stem from each lemon is cut off; Cut a quarter inch off each lemon’s tip; Then cut the lemons in such a way that they are divided into ½ lengthwise; Start the cutting from its tip and make sure that the lemon is kept attached at its base; Cut the half lemons again the same way to have the whole lemon quartered; Make sure that the four parts are still attached to the base.
3. Sprinkle salt sufficiently and equally over the outsides and insides of the lemon.
4. Place the lemons into the jar and crash them together for the faster extraction of juices; You have see to it that the canning jar is filled up with the lemons so that the top of the jar is covered with the juice; You can add more lemon juice if needed and; top it with salt (a couple tablespoons). 5. Seal the canning jar and store it for a couple of days at room temperature; Occasionally turning the canning jar upside down should be done; Store the jar in the fridge for at least three weeks or until the rinds of lemons soften.
6. When you use the preserved lemons, simply remove them from the jar then thoroughly rinse in clean water so that salt is removed; Before you use the lemons, remove the seeds first and pulp (if desired).
7. You can have it stored in the fridge for up to six months.
Lemons can be preserved with some spices such as peppercorns, bay leaf, cinnamon stick, cloves and the like. Here is a good recipe you can try using the lemons you have preserved. The recipe is called Chicken Tajine with Preserved Lemons and Olives. This recipe can be prepared for 25 minutes and cooked for 1 hour and 25 minutes.
The ingredients include ¼ cup of olive oil, ½ teaspoon of salt, 2 pieces of small onion (grated finely), 3-inch sticks of cinnamon or ½ tsp of ground cinnamon, 2 pieces of medium tomato (seeded, peeled and chopped coarsely) or 1 ½ cups of canned, drained tomatoes, 1 cup of flat leaf parsley (chopped finely), 3 lemons preserved, 2 chickens weighing 3 lbs (cut each into 6 pieces), ¼ tsp of ground pepper, 2 tsp of minced ginger or ¼ tsp of ground ginger, ¼ tsp of crumbled saffron thread, 6 cloves of finely chopped garlic, 1 cup of finely chopped cilantro and kalamata olive (1/2 lb).
Directions:
Heat the oil using a large saucepan; Season the pieces of chicken with black pepper and salt then put them into the saucepan with the ginger, onions, saffron and cinnamon; Cook and turn the chicken upside down occasionally over extreme heat for about 10 minutes or until browned entirely; Add the garlic, tomatoes, cilantro, parsley and 2 cups of tap water then bring it to a boil; Lower the heat cover the saucepan then simmer, occasionally stirring the mixture, till the chicken pieces are tender (this can take about an hour); In the meantime, rinse the lemons with running water then pat dry; Have the lemons quartered; Disregard the pulp from the lemons then chop the peel finely; Set apart the quarters of lemons for garnishing; Transfer the chicken pieces to a plate large enough; Do not throw away the cooking liquid, strain it instead and place it back to the casserole; Bring the cooking liquid to a boil for about 10 minutes or until a bit thickened; Add into the liquid the chopped lemons along with the olives then simmer it for 2 minutes over moderate heat; Add the pieces of chicken then simmer until thoroughly heated; Arrange chicken pieces creatively on a presentable serving dish; Finally, pour the sauce you have made on top of the chicken pieces then garnish them with the quarters of lemon.