Candied lemons: the recipe for salted lemons typical of Moroccan cuisine
Dosage for a jar of 750 gr
• 750 kcal
Calories refer to 100 grams of product
THE Candied lemons they constitute a basic preparation typical of Moroccan cuisine and, in general, of Arab cuisine. Although the name suggests difficult preparation, they are actually lemons macerated with coarse salt, for about a month, so that they can be stored for a long time and used for our recipes. A preparation which will make it possible to enhance the properties and essential oils contained in the lemon zest. Once ready, candied lemons are excellent for flavoring meat or fish dishes. Here’s how to prepare them.
How to prepare candied lemons
Start sterilizing the jar that you will be using for storage. Wash the lemons well, remove the ends and make a cross cut along the entire length, but without reaching the base. This way you will get 4 wedges together. Now fill the lemons with coarse salt and squeeze them in your hand, so as to seal them a little. Cover the bottom of the jar with salt and insert the lemons, push them well and fill the empty space by adding salt. Firmly press down with the back of a spoon so as not to leave any empty spaces. Close the jar and store it in a cool place away from light, or in the refrigerator, for at least 3 days. Add more salt if needed and let sit in the fridge for a month. Your candied lemons are ready to be used. Rinse the amount of lemons you need, removing the remaining pulp and using the rest grated into small pieces.
Soak the lemons a few days before using them for the preparation, so they will lose their bitter aftertaste.
Among the candied lemons, only the zest is used, because the pulp dissolves during the maceration phase.
These salted lemons should be kept in a dark, cool place for at least a month before using them.
Only use organic lemons with intact skin. Also when it comes to salt, choose the coarse and good quality, which does not contain additives.
Candied lemons are an ingredient in Moroccan chicken, to be added in small pieces to the pan with the chicken and the rest of the ingredients.
You can keep candied lemons in the refrigerator for a few months, tightly closed.