With all the discussion about tagines recently, I thought a topic about a prime ingredient of middle eastern cooking was in order..

http://www.abc.net.au/tv/cookandchef/img/ep_29_pres_m1438092.jpg

Ingredients
Lemons
Salt, 1 dessertspoon of salt per lemon, plus one for the jar
Freshly squeezed lemon juice
Preserving jars
Method
Use thick-skinned lemons cut into quarters. Place the lemons, flesh side down, in the jar, sprinkling each quarter with salt as you add it to the jar.

For every lemon use a good dessertspoon of salt, and one for the jar.

When the jar is full, press right down on the lemons to squeeze as much juice out, filling the jar with more slices, again squeezing right down. Then immerse all the lemons by topping up the jar with fresh lemon juice. Use what Simon calls, 'pizza tables', (the little plastic device to stop takeaway pizza topping from sticking to the cardboard lid). These hold the lemon quarters under the lemon juice. Put a lid on the jar and 6-8 weeks later they will be ready to use.

I prefer to add more salt rather than not have enough...

Preparation Time 20 minutes
Makes 5 preserved lemons

Ingredients

5 (about 600g) small to medium lemons
145g (1/2 cup) sea salt
375-500ml (1 1/2-2 cups) fresh lemon juice


Method

Wash and dry a 1L (4-cup) capacity glass jar with a plastic or plastic-lined lid (a metal lid could corrode). Wash and dry lemons to remove any surface dust or dirt. Scrub the skin to lift any dirt or grit that is hard to remove.

Cut one end of each lemon, about 5mm from the base, so they sit flat.

Place 1 lemon at a time, cut-side down, on a chopping board and cut lengthways into quarters without cutting all the way through to the base. Repeat with remaining lemons. Place the lemons, in a single layer, in a freezer bag and expel air. Seal and place in freezer overnight. Remove from freezer and transfer to the fridge to thaw for 6 hours or overnight. This helps soften the rind and speeds up the maturation process.

Fill each lemon with as much salt as possible. Salt extracts juice from the lemon, softening the rind. Push lemons into jar. Sprinkle over remaining salt.

Pour over enough lemon juice to completely cover lemons. Seal, label and date. Place in a cool place, away from direct sunlight, for at least 4 weeks. Once lemons have settled in jar, you might need to add more lemon juice to ensure the lemons remain covered. The lemons will start to soften and might start to float. As a result, they may not stay entirely covered with juice and may develop a harmless white mould.

To use, remove a lemon from brine and rinse under cold running water. Pat dry with paper towel. Use a sharp knife to cut flesh from rind. Discard flesh. Cut off white pith from rind. Discard pith.


Notes & tips
Variations for preserved lemon: Add 3/4 tsp cardamom seeds and 1/4 tsp ground allspice to the salt in step 3. Combine 3 tsp coriander seeds and 2 tsp whole black peppercorns, lightly crushed, and sprinkle between layers of lemon. Place 2 bay leaves between every alternate lemon in the jar. Add 2 tsp fennel seeds and 3 tsp sweet paprika to the salt in step 3. Add 1 1/2 tsp dried chilli flakes and 1 tbs dried oregano to the salt in step 3.

Look for blemish-free, plump, bright yellow lemons that feel heavy. You can make this recipe without freezing the lemons, however, it could take up to 3 months for the lemons to soften.
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Excuse my ignorance Rastas but how do you use these Lemons?

Skip

Hey Skip,

Preserved lemon is used as the citrus flavouring/acidic note for many casseroles/tagines in African cooking.  When you combine the lemon with the cinnamon/cumin based notes, it really has a fabulous flavour profile.

WARNING: DO NOT  use the flesh.  Use only the rind.  Scrape away the pith as well as it can be very very bitter, then wash the rind to wash away the brine solution.

You can buy preserved lemons at many deli's, if you want to use them before going down the road of preserving lemons..

MOROCCAN PRESERVED LEMON  (MSSIYAR) from http://www.tagines.com/preserved_lemon.cfm (Thanks Skip)


Moroccan Preserved lemons and olives5-6 Lemons
1 Lbs. Salt, more if desired
1 Cinnamon stick
1/4 Cup Bay leaves
1/4 Cup of vegetable oil
Spring water



Quarter the lemons from the top to within 1/2 inch of the bottom. Gently spread them without breaking the bottom and pack them with salt and then reshape the fruit.

Place 1 tablespoon salt on the bottom of a sterilized one pint mason jar.

Pack in the lemons and push them down, adding more salt and the optional other spices, between layers. Press the lemons down to release their juices and to make room for the remaining lemons. Cover the lemons with the spring water and leave enough space for the oil.

Pour the vegetable oil and seal the jar. The vegetable oil has no effect on the actual flavoring except that it works as a seal and protects the lemons from air contact during the preservation time.

Let the lemons ripen in a cool dry and dark area for at least 30 days before reopening.

To use, rinse the lemons, as needed, under running water, remove the pulp if desired.

Preserved lemons, sold loose in the markets (Souks) of Morocco, are one of the indispensable ingredients of Moroccan cooking, used in fragrant lamb and vegetables Tagines, recipes for chicken with lemons and olives, and salads. Their unique pickled taste and special silken texture cannot be duplicated with fresh lemon or lime juice.

Sometimes you will see a sort of lacy, white substance clinging to preserved lemons in their jar; it is perfectly harmless, but should be rinsed off for aesthetic reasons just before the lemons are used. Preserved lemons are rinsed, in any case, to rid them of their salty taste.

Cook with both pulps and rinds, if desired

There is no need to refrigerate after opening. Preserved lemons will keep up to a year, and the pickling juice can be used two or three times over the course of a year.

Tagines are Moroccan slow-cooked meat, fruit & vegetable dishes which are almost invariably made with lamb. Although not authentic, beef can be used as a substitute and turns out great as well.