Much Ado About Stuffing

Much Ado About Stuffing

Preserved Lemons for a Moroccan Twist on Fall Menus

One of the easiest preserving projects you can attempt is making Preserved Lemons, the Moroccan ingredient that makes tajines and chicken dishes so delectable.

It is as simple as gathering some clean wide mouth jars, lemons, and kosher salt.

Wash the jars and the lemons very well.

Cut about 1/4 inch off the top and the bottom of the lemons, and slice them vertically into quarters, keeping the bottom end attached.

Put a layer of salt into the jars, and add a lemon. Pour in more salt, and push in another lemon, continuing to layer cut lemon pieces and salt cramming them down firmly to release the juice. Add a bay leaf if you like.

Continue layering salt and lemons until the jar is packed tight and full.

Leave in a dark place for two weeks.

To use, remove a lemon, rinse the salt off, remove the pulp, and chop the peel into dice to add to your dish.

If you are looking for a delicious Chicken Tajine try this oneĀ 


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