John Myers
Ingredients for 1 servings:
- 3 lemon(s), organic
- n. B. Sea salt, coarse
- n. B. water
Instructions
Working time approx. 20 minutes; Rest period approx. 30 days; Total time approx. 30 days 20 minutes
Moroccan salt lemons – a basic for North African/Moroccan cuisine
You’ll also need a screw-top jar, rinsed with boiling water, for example, for pickles. First, the lemons, even if they’re organic, are thoroughly washed under running water and then dried with a tea towel. Now, cut two lemons lengthwise, as if you were cutting them in half. However, the cut must stop before the middle so that the lemon “stays together.” Now, hold the lemon loosely in your hand and apply pressure to the tip and the base of the stem. Each cut will then gradually open. A generous amount of sea salt is then pressed into the cuts. First, zest the third lemon, halve it, and squeeze it. The juice, grated zest, and 3 heaped tablespoons of sea salt are placed in the screw-top jar. When zesting, be careful not to rub off the white “bottom” of the lemon, as this is very bitter. Now add the lemons to the jar. Bring enough water to a boil in a saucepan or pressure cooker and carefully pour over the lemons until the jar is completely full. Be careful not to wash the salt out of the cracks. Screw on the lid and let it stand on the lid for 10 minutes. Then turn it over, open the lid very briefly, let the excess pressure escape, and immediately screw it back on tightly. Then let the jar stand in a warm place for at least four weeks. After ripening, the lemons are less acidic than fresh lemons and have a slightly gelatinous consistency. They are one of the most important ingredients in Moroccan cuisine. They are used to flavor salads, couscous, and fish and meat tagine dishes. Due to the high salt content, you don’t really need to add any more salt. The brine, with its special lemony saltiness, takes on a thick consistency and is wonderful as a seasoning for vinaigrettes, sauces, and many other dishes, or as a vinegar substitute. Just experiment for yourself. If you need more lemons, just use more screw-top jars. Bingo.
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