Preserved Lemons

Preserved lemons are a staple in Moroccan Cuisine. They are salty, tangy and delicious. They are SO easy to make and last for ages.

Ingredients:

Rock salt

Lemons (1-2 per jar, depending on size)

Bay leaves (optional)

Method:

Grab a couple of lemons and slice them into wedges. Put a good spoonful (tablespoon) or so of rock salt in the bottom of a jar and then pack two lemon wedges in. I put them opposite each other, skin side out. Add another good spoon of salt and two more lemon wedges. Continue alternating until the jar is full. You can tuck in some bay leaves but I don’t think they add much except decoration. Press down as you go and pack them in tight!. Finish with another spoon of salt. Juice any lemons you have left over and fill the jar up so there are no air bubbles. Put the lid on and leave for 2-3 weeks and they’ll be ready!

To eat, scrape the flesh out, and chop the preserved rind finely. I love it added to cous cous with some toasted almons and parsley. You can also substitute the cous cous for lentils, brown rice, spelt, freekah - any grain really. Good as a side salad hot or cold!