I recently picked up Paula Wolfert’s beautiful cookbook, The Food of Morocco, in which Wolfert extols preserved lemons as “the most important condiment in the Moroccan larder.” Fresh lemons, she warns, are no substitute, and I agree.
Brined in sea salt and lemon juice, then fermented for up to a month, preserved lemons take on a melting texture. Their flavor becomes more complex and mellow, as the tang of lactic acid fermentation melds with the lemon’s natural acidity. So while most of us wouldn’t want to eat more than a nibble of raw lemon peel, preserved lemon peel is as addictive as good olives; in fact, olives and preserved lemon are a classic combination in Morocco’s famous tagines.
Preserving lemons at home is easy. All you need are good quality organic lemons (conventional lemons harbor too many toxic chemicals), sea salt and a jar. How long the Continue reading