Spiced preserved lemons
Cuisine: French-Moroccan
Author: Maria Kalenska
Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins


Ingredients
  • 3 small lemons
  • 10 tsp sea salt
  • 1 tsp coriander seeds
  • 1 tsp cloves
  • 2 tsp allspice
  • 2 bay leaves
Cooking method
  1. Wash the lemons well and pat dry. If the lemons are waxed, put them in a bowl, pour boiling water over them and leave for 1 minute. Then rinse under running water. Quarter the lemons from the top to within 1cm of the bottom, so as not to cut the lemon completely.
  2. Mix and grind coriander seeds, cloves, allspice, and bay leaves in a mortar or with a rolling pin. In a bowl, combine salt and spices.
  3. Open the lemon, add 3 tsp salt with spices and close the lemon by squeezing. Place the lemons in a clean, dry jar, so that they press tightly against each other. Pour 1 tsp salt with spices on top. Close the jar. Store lemons in a dark, dry place, shaking the jar gently from time to time. After 3 months, the lemons will be ready to use.
My tips and tricks
If you have not yet acquired such a useful thing as a mortar, then in order to grind the spices you can turn the situation around as follows. Take a tea towel, put all the spices in it and roll them into a knot. Place the bundle on a sturdy, hard surface, such as a cutting board, so that the curled tail of the towel remains in your hand. Hit the knot with a rolling pin vigorously several times to grind the spices. But it's better to buy a large granite mortar, you will see, it will not get bored in your kitchen

Maria Kalenska Gastronomy Blog | http://www.myodessacuisine.com/recipes/spiced-preserved-lemons/