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Limoun Marakad

Name: Limoun Marakad
Prep time: PT20 minutes
Cook time: PT0 minutes
Total time: PT1 month (minimum for preserving)
Yield: Approx. 20 lemons
Cuisine: Morocco
Ingredients: 10 undefined Lemons (Choose firm, unwaxed lemons with thick skins. Meyer lemons are excellent if available, but regular lemons work well.); 200 g Kosher salt or sea salt (Use a coarse salt. Avoid iodized table salt, as it can impart an off-flavor.); as needed undefined Freshly squeezed lemon juice (From about 2-4 additional lemons, to ensure lemons are fully submerged.)

Salt-Preserved Lemons

Authentic Moroccan salt-preserved lemons, a foundational ingredient in many North African dishes. The rind is prized for its intense, complex citrus flavor, mellowed by the preserving process.

準備時間20 minutes

調理時間0 minutes

合計時間1 month (minimum for preserving)

分量Approx. 20 lemons

難易度Easy

2件の編集· Feb 8

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Limoun Marakad - Morocco traditional dish

🧂 材料

10 Lemons(Choose firm, unwaxed lemons with thick skins. Meyer lemons are excellent if available, but regular lemons work well.)
200 g Kosher salt or sea salt(Use a coarse salt. Avoid iodized table salt, as it can impart an off-flavor.)
as needed Freshly squeezed lemon juice(From about 2-4 additional lemons, to ensure lemons are fully submerged.)

👨‍🍳 作り方

1
Prepare the lemons: Wash the 10 lemons thoroughly. Trim off the blossom end (the pointy end opposite the stem). Cut each lemon lengthwise into quarters, stopping about 1/2 inch from the base so they remain attached at the bottom, like a flower.
⏱️ 10 minutes
2
Salt the lemons: Carefully open each lemon quarter. Generously stuff the salt into the crevices of each lemon, ensuring it gets between the segments. Also, rub some salt all over the outside of the lemons.
⏱️ 10 minutes
3
Pack into a jar: Tightly pack the salted lemons into a clean, sterilized glass jar (a 1-liter or quart-sized jar is usually sufficient). Press down firmly to release some juice and minimize air pockets.
⏱️ 5 minutes
4
Add extra lemon juice: Squeeze the additional lemons and pour the juice over the packed lemons in the jar. The lemons should be completely submerged in the brine. If not, add more lemon juice or a little water (though lemon juice is preferred).
⏱️ 2 minutes
5
Seal and ferment: Seal the jar tightly. Let it sit at room temperature for 24 hours, shaking it gently once or twice to help the salt dissolve and distribute. After 24 hours, transfer the jar to the refrigerator.
⏱️ 1 day + ongoing
6
Cure: Allow the lemons to cure in the refrigerator for at least 1 month before using. Shake the jar every few days for the first week, then weekly. The lemons are ready when the rinds have softened and become somewhat translucent.
⏱️ 1 month minimum
7
Use: To use, remove a lemon from the jar. Rinse the lemon thoroughly under cold water to remove excess salt. Discard the pulp (or use in stocks/infusions if desired). Finely chop the rind and use as needed in tagines, salads, dressings, or marinades.

調理履歴を記録する

💡 プロのコツ

✓Preserved lemons add a unique salty, tangy, and slightly floral flavor that fresh lemon juice cannot replicate.
✓The rind is the most prized part; it becomes tender and intensely flavorful.
✓Always rinse preserved lemons before using to remove excess salt.
✓Store preserved lemons in the refrigerator; they can last for up to a year.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Add whole spices like black peppercorns, coriander seeds, or star anise to the jar along with the lemons.
Include a few bay leaves in the jar for added aroma.