marhaba-maroc-algerie-tunisie: Preserved lemons, known in Morocco as l'hamd marakad, are an essentia
marhaba-maroc-algerie-tunisie: Preserved lemons, known in Morocco as l'hamd marakad, are an essential condiment used to enhance many dishes, either as a garnish or as a key ingredient. In Morocco, use doqq or boussera lemons, which are sold as citron beldi. Outside of Morocco, organic Eureka or Meyer lemons are good for preserving, but any variety will do. 5 (or more) fresh, washed lemons - Fresh lemon juice from 2 (or more) lemons - A clean glass jar barely large enough to accommodate the lemons - 1/4 to ½ cup of coarse salt If you’re using the small Moroccan lemons, remove stems, make 2 incision near the top and bottom, but otherwise leave them whole. If you’re using another variety, remove stems and cut off the tips. Cut each lemon lengthwise into quarters, but don’t cut all the way through - about ¾ of the way down is enough. This way the quarters should still be attached at the base. Pack crevices with lots of salt, close lemons and place them in the jar. Moroccan lemons which have been left intact need only to be placed in a jar with lots of salt between each lemon. Ideally, you want them to be packed very tightly. Compress as you add them to the jar to release some of the juices. Add fresh lemon juice and another generous sprinkling of salt. Cover lemons tightly, and set aside in a cool, dark place, like a pantry or cupboard. Every 2 or 3 days, open the jar and compress lemons to release more juices. If you have room to add another lemon, do so. Do this for the first week, or until lemons are submerged in juice. The lemons will be pickled and ready to use in 4 weeks, once the rinds are very soft. You can continue to preserve them longer. Once opened, transfer the jar to the refrigerator, where they should keep well for several months. Rinse lemons before using to remove excess salt. Use the rind, finely chopped, in salads. For tagines, stews, and sauces, remove seeds and use the quarters, with or without flesh. Leaving the flesh will impart a stronger lemon flavor. -- source link