Aren't they pretty! Well yes, the lemons are pretty, but I'm talking about the pictures. I finally have an awesome camera to help me capture all the beautiful colors of the delicious food cooked on Nom Nom. After quite a few rejections from Foodgawker I came to realize that maybe my camera, or my photography skills were sub-par. Some here I am with my twenty-first birthday present, presenting you with gorgeous photos of Moroccan preserved lemons. Aren't I generous, a present from a present. What's even better is that in about four weeks Stu will be making an awesome Chickpea tagine using these bad boys. Well here's a shout out to the papas for an awesome gift!
Enjoy the lemons, theres a ton of recipe you can use them in and I'll be blogging about a few in the weeks to come- so stay posted.
Ingredients:
4-6 lemons ( depending on the size of your jar, however many lemons you want to preserve, plus 2 extra for the juice)
1 C. Sea Salt, Rock Salt
A few bays leaves
2-3 Star Anise
4-5 Black Peppercorns
Boiling Water
Large jar with lid
Directions:
1. Make two incisions in you lemon to create an 'x', cut almost to the base of the lemon but do not go all the way through
2. Stuff the 'x' with sea salt
3. Place the lemon into the jar and add 1 tbs of salt to the jar ( you do this for each lemon you out in ie. 3 lemons 3 tbs of salt)
4. Continue cutting stuffing and layering the lemons, add a star anise,black peppercorn and bay leaf between layers.
5. Slice your remaining two lemons in half and squeeze the juice into the jar. Note: save half of the skin of one of these lemons to place on top to prevent mold contamination, see step 7.
6. Boil enough water to fill the remainder of the jar. Pour the boiling water into the jar until it reaches the brim, almost overflowing.
7. Using one of the lemon halves, cut it to roughly fit the opening of the jar and place it on top. This will help to prevent mold, if mold does grow on that lemon, simply discard it.
8. Store in a dark place for 4 weeks, turning upside down occasionally, about every 2 days or so.
9. Cook something delicious and exotic with them!
