Add zest and zing to everything from poultry to pasta with this Moroccan staple. This recipe also makes a great gift. To complete the package download our gift tag and recipe card to attach to the jar.
April 8th, 2012
Originally published in the October 2007 issue of Wish
By 20-Minute Supper Club
Quarter two lemons, but not all the way through—they should look like open flowers.
Sprinkle insides of cut lemons with kosher salt and place in a ceramic or glass bowl. Cover with plastic wrap.
Put a weight over lemons (like a can of tomatoes sitting in a bowl), and leave on counter for two days.
Pack lemons tightly into jar and add remaining salt, spices and bay leaves. Juice remaining lemons, pour into jar and top with olive oil. Make sure lemon juice totally covers lemons. Refrigerate for at least one month before using to allow flavours to develop. Then store in the fridge and use within one year.
Try out your newly preserved lemons with our Moroccan Spiced Roast Chicken recipe.