I like the flavors from the Maghreb. Incidentally, they are not the same in Tunisia, Morocco or Algeria. As an example lamb couscous from any of these countries will be different in flavor and even heat intensity. In one of my first blog I showed how to make preserved lemon. This dish tastes delicious when made with the peel of a preserved lemon. Continue Reading
I love the smell, the taste and the way these lemons perfumed and enhance dishes. They can last weeks and even months in a well sterilized jar. A bonus, a jar of preserved lemons look attractively gorgeous on a kitchen shelf. They decorate and provide a know-how to a kitchen. Of course, the know-how is for the person who prepared them.
- A sterilized glass jar large enough to store tightly 4 to 5 lemons. Yes, I prefer glass in this case but as you wish you can use a stainless steel or a thick plastic container.
- 4 to 6 yellow lemon, un-waxed, with no blemishes and preferably with a thin skin.
- The juice of one lemon
- 150 to 200 gr of rock salt or sea salt.