Moroccan Lemons in Brine

Cut the lemons lengthwise into four pieces. Remove the visible seeds, cover lemon pieces generously with salt. Drain on a cooling rack. Set aside for 24 hours – lemons will be tender and crumbly.

Dry lemon pieces with a clean kitchen towel and layer in a sterilized jar. Sprinkle each layer with a tiny bit of paprika and crushed pepper and drizzle with olive oil. With every third layer, add a third of the garlic cloves and a third of the bay leaves, placing the cinnamon stick in the center. Cover the lemons with a mixture of half olive oil and half vegetable oil. Close the jar and put it in the refrigerator.

After about 3 weeks, the preserved lemons will be tender, crumbly and edible. They will keep in the marinade for up to 6 weeks.

Goes well with lamb stews, grilled curries, and fish, respectively.

The lemons should rest in the brine for at least 3 weeks.

Related Recipes:

Henderl Tagine with Preserved Lemons and ArtichokeHeat the oven to 200 °C. Rinse the fresh kitchen herbs, dry them and tie them with twine at the stems. Pluck... Red Cabbage Rolls with Dried Plums, Marzipan, Walnuts and LemonsFor red cabbage rolls with dried plums, marzipan, walnuts and lemons, first wash the red cabbage leaves and... Orange Lime Jelly CheviceFor the jelly, soak the gelatin in cold water. Cut chili in half lengthwise. Caramelize sugar in a saucepan... Mozzarella Cucumber Couscous Salad in a Jar – Salad to GoFor the mozzarella-cucumber-couscous salad, first prepare the shrimp. For this, dab the shrimp dry, sauté in... Asparagus Salad on WatercressPeel white asparagus spears, upper half sparingly, lower half more generously, until all woody parts are... Layered Poppy CreamFor the layered poppy seed cream, pour the rum over the raisins and leave covered for about an hour. Bring 250... Poussin with Chard and Artichoke Hearts1.1, 5 liters of water with 4 tbsp vitamin, olive oil, salt C powder, 3 bay leaves and 3 sprigs of rosemary in... Chartreuse Style LiqueurFinely crush star anise, anise seeds and coriander seeds in a mortar. Spices, fine spirit, culinary herbs... Pickled VegetablesA bean recipe for every taste: Remove the skin from the garlic and shallots. Clean, rinse and cut vegetables... Zucchini PizzaFor the zucchini pizza, first mix the salt and baking powder with the flour in a large baking bowl, then add...