Cookbook:Preserved Lemon

| Moroccan Cuisine

Preserved lemons are a common flavoring agent in Moroccan cuisine, particularly in very slow braises known as tagines. They are also found as an unusual cocktail garnish.

Ingredients

 * Lemons
 * Salt

Procedure

 * 1) Poke holes in the lemons with a sharp knife. Pack them in an airtight jar, separating them from one another with salt.
 * 2) Cover the jar, and store in a dark place for a day. If the lemons have not released enough liquid to cover, add additional salt and reseal the jar.
 * 3) Store in a cool dark place for approximately 2 weeks. Refrigerate afterwards.