Icon - Arrow LeftAn icon we use to indicate a rightwards action. Icon - Arrow RightAn icon we use to indicate a leftwards action. Icon - External LinkAn icon we use to indicate a button link is external. Icon - MessageThe icon we use to represent an email action. Icon - Down ChevronUsed to indicate a dropdown. Icon - CloseUsed to indicate a close action. Icon - Dropdown ArrowUsed to indicate a dropdown. Icon - Location PinUsed to showcase a location on a map. Icon - Zoom OutUsed to indicate a zoom out action on a map. Icon - Zoom InUsed to indicate a zoom in action on a map. Icon - SearchUsed to indicate a search action. Icon - EmailUsed to indicate an emai action. Icon - FacebookFacebooks brand mark for use in social sharing icons. Icon - InstagramInstagrams brand mark for use in social sharing icons. Icon - PinterestPinterests brand mark for use in social sharing icons. Icon - TwitterTwitters brand mark for use in social sharing icons. Icon - Check MarkA check mark for checkbox buttons.
You are reading

DIY: Moroccan Preserved Lemons

Search

DIY: Moroccan Preserved Lemons

Alexa Hotz February 04, 2013

I am a firm believer in the idea that when life gives you lemons, you should preserve them. If you don’t have an indoor lemon tree, head to the market.

Moroccan preserved lemons (known as l’hamd marakad) add an essential tartness to your culinary endeavors, tagines in particular. I was inspired after I picked up Moro East, London-based restaurateurs Sam and Sam Clark’s cooking companion (think pomegranate molasses, cauliflower and cumin soup). These lemons take about seven days to pickle, but all you need is the basics: fruit, salt, and a nice spice blend.

Here’s what you need (adapted from Epicurious):

  • 5 lemons of any variety (Meyer, Lisbon, Bonnie Brae) from an indoor lemon tree or from the market
  • 1/4 cup coarse sea salt
  • 1 cup fresh-squeezed lemon juice
  • Sterilized pint-sized mason jar
  • Optional: Safi spices (see below) or green peppercorns, bay leaves, and coriander seeds.

Photography by Alexa Hotz for Gardenista.

Above: The ingredients: five Meyer lemons, a pinch of herbs, and a heaping pile of coarse salt. To find out how to grow your own indoor lemon tree, see “DIY: Potted Indoor Citrus Trees.”

Above: The traditional Safi mixture for Moroccan preserved lemons includes cinnamon, clove, coriander, black peppercorns, and bay leaves (see Epicurious for exact measurements).

Above: Quarter the lemons, leaving a half inch at the bottom uncut, then sprinkle coarse salt inside the fruit. For more, see “Indoor Lemon Tree (I’ll Take Two).”

Above: In addition to the dry ingredients, prepare 1 cup of fresh squeezed lemon juice to add to the jar.

Above: Add the lemons to a sterilized jar, add coarse salt and lemon juice, and stack the lemons to the top. Reseal the jar by submerging in boiling water or by the oven (for more information on canning and sterilization, see Canning Food Recipes).

Above: Moro East by Sam and Sam Clark (of UK restaurant Moro) is $35 from Amazon.

(N.B.: This is an update of a post originally published June 13, 2012.)

Product Summary  

Samuel Clark & Samantha Clark

Moro East

$31.72 USD from Amazon

Have a Question or Comment About This Post?

Join the conversation

From our Partners