The new object of my affection is cookbook Mourad: New Moroccan by Mourad Lahlou. The self trained chef is owner of Aziza restaurant located in the Richmond district of San Francisco. I'm gearing up to prepare a Morrocan feast in July, so my first step is to prepare preserved lemons.
I highly recommend removing and saving the peel from the lemons that you will be juicing. Lemon peel freezes well. When I find that I have a lot of lemons to juice, and I have a surplus of lemon peels, for me, I gotta make Limoncello. If that plan fails for whatever reason, there's always the option of preparing the best Lemon Cake on the planet.
Ingredients for a for a 1-quart batch:
About 6 Eureka or Lisbon lemons (avoid Meyer)
About 6 to 10 lemons for juicing
About 2 Tbsps of Diamond® kosher salt per lemon
|Wash the lemons in soapy and warm water.|
1. Sterilize the jars and lids that you will be using either by boiling on the stove top for 20 minutes or by running through the dishwasher. Keep both lids and jars warm until ready to use.
1. Scrub the lemons really well with soap and warm water. Dry thoroughly.
2. Carefully cut six lemons into quarters, stopping within 1/2-inch from the stem. The lemon will be quartered, but still intact.
3. Spread the four quarters open and fill with as much salt as you can, up to 2 tablespoons. Place the lemon cut side up (to keep the salt in place) in the sterilized jar. Repeat with as many lemons as the jar will hold, pushing down so the lemons are packed into the jar. Put the lid on and let sit overnight.
4. The next day, press down on the lemons and add an additional salted lemon if space is available. If there's only a little rooom, it is fine to add a salted half or quarter lemon.
5. Juice the remaining lemons, a few at a time, pouring the juice into the jar until it is filled to the brim and the lemons are completely submerged.
6. Put the lid on the jar, turning it until it's just finger-tight. Put the jars in a dark spot such as a cupboard or pantry, but definitely not in the refrigerator. For the next week, shake the jar once a day to help dissolve the salt. Add more lemon juice if you notice that the lemons are no longer submerged.
7. Let the lemons rest for a month. If you notice a little bubbling around the edge of the jar lid, don't be concerned. It is a normal part of the fermentation process.
8. After a month, the lemons on top may have floated above the surface of the liquid, and they may have oxidized a bit, which is no problem. The lemon peel might be a little brown, but it is edible.
"In Morocco, it's usually only the yellow rind of the preserved lemon, stripped of most of its white pith, that's used in cooking. In some long-cooked dishes a whole preserved lemon is sometimes simply thrown into the mix, and it eventually just melts away, but most of the time, the rind is used, and th erest of the fruit is discarded. That said, you may want to use the entire thing - and even they syrupy brining liquid - in various ways, as I often do. It all depends on the lemons you start with and your personal tolerance for flavor intensity." ~Mourad Lahlou
One of my goals this summer is to can lots of fresh produce, and this recipe fits right in. Any feel for what kind of shelf life these lemons have since they don't undergo the traditional canning process? Definitely going to check out Mourad's cookbook.ReplyDelete