A staple of the Moroccan kitchen, preserved lemons have a tangy, fermented taste. For most recipes, the pulpy flesh is cut away and only the thick peel is used. Brian uses preserved lemons in a flavored butter for Grilled Mahimahi with Preserved Lemon Butter (page 113) and in Manila Clams, Arugula, and White Beans with Preserved Lemon Vinaigrette (page 54).
Recipe information
Yield
makes 10 preserved lemons
Ingredients
Preparation
Step 1
Scrub the lemons well and trim the ends. Quarter them lengthwise but stop short of slicing all the way through the bottom so that the four quarters remain connected.
Step 2
Working with one lemon at a time, spread it open gently and sprinkle heavily with salt all over, using about 1 1/2 tablespoons per lemon. Pack the salted lemons tightly in a clean 2-quart wide-mouth canning jar. Add the chile flakes and bay leaf. Fill the jar to the top with lemon juice; the juice must cover the lemons, so add more if necessary. Cover with the jar lid and screw band. Refrigerate. Shake the jar twice during the first week to redistribute the salt and seasonings, then shake once a week after that. The lemons will be ready to use after 1 month and will keep in the refrigerator indefinitely.
