Do you know that salting is one of the oldest methods of preserving food? And there was a time when people were even paid with this white treasure for their work. Salt allowed food to be stored for a long time to provide for the family throughout the year. Lemons were first preserved in hot countries, where, due to climatic conditions, food deteriorates much faster. In the process of gastronomic experiments, it became clear that such a dish has an independent gastronomic value. Today, lemons are salted not only in Morocco or Tunisia, but all over the world in order to give a citrus taste to marinades for meat, poultry, and fish, to season salads with them, and of course as an integral part of Moroccan tagines, and other stews or baked dishes.
Do you know that salting is one of the oldest methods of preserving food? And there was a time when people were even paid with this white treasure for their work. Salt allowed food to be stored for a long time to provide for the family throughout the year. Lemons were first preserved in hot countries, where, due to climatic conditions, food deteriorates much faster. In the process of gastronomic experiments, it became clear that such a dish has an independent gastronomic value. Today, lemons are salted not only in Morocco or Tunisia, but all over the world in order to give a citrus taste to marinades for meat, poultry, and fish, to season salads with them, and of course as an integral part of Moroccan tagines, and other stews or baked dishes.- Prep time: 10 minutes + 3 months’ ripening
- Cook time: 5 minutes
- Makes: 1 jar
- Difficulty: easy
- Course: appetizer
- Cookware: knife, 350ml jar, mortar
- Cuisine: French-Moroccan
Ingredients
- 3 small lemons
- 10 tsp sea salt
- 1 tsp coriander seeds
- 1 tsp cloves
- 2 tsp allspice
- 2 bay leaves
Cooking method
Step 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.
Step 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.
Step 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 🙂
- 3 small lemons
- 10 tsp sea salt
- 1 tsp coriander seeds
- 1 tsp cloves
- 2 tsp allspice
- 2 bay leaves
- 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.
- 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.
- 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.