Category: Basic Recipes and Sauces
Preserved lemons are an important condiment in the everyday cooking of Morocco, Algeria, and Tunisia. In Morocco they are known as hamad muraqqad and, in Tunisia, qaris baldi immallah. Qaris and laymun are both Arabic words for lemon.
[photo: Clifford A. Wright]
Yield: 2 preserved lemons
Preparation Time: 1 week
Toss the lemon with the salt and place in a 1/2-pint jar with a glass or plastic lid. Cover the lemons with the lemon juice, screw the lid on and leave the jar at room temperature for a week., shaking it occasionally. After a week, pour in olive oil to cover and use the lemons for up to 1 year, storing them in the refrigerator.