It’s lemon season. And when life brings you lemons, there are so many things you can make with them. The beautiful thing about preserved lemons is that you don’t have to eat them immediately. Rather, you can save them for later, as a secret spice that will makes many dishes stand out.
They work amazingly with fish dishes, adding so sour- bitter taste to it. If you want to spice up and make your tuna sandwich swing, that’s the way to go.
My recipe is a super quick and easy way to make preserved lemons. You will spend a mere 10 minutes on it, which makes it extra worthy in terms of return on investment. Who wouldn’t like this formula?
So, here you go:
What you will need:
- A glass jar
- Lemons*- make sure they aren’t the waxed kind
- Coarse salt
- Olive oil
*Note, there is no specific quantity, as it depends on the size of your jar.
- Fill up the jar with boiling water to sterilise
- empty and let dry
- slice half of the lemons into circles or half circles
- dip each piece in the salt and paprika from both sides, place in the jar
- try to fill the jar as much as possible
- Squeeze lemon juice and cover the lemons
- Add a bit of olive oil on the top to ensure no air will touch the lemons
- Keep for 24 hours, then move for at least a week in the fridge.
- crush a couple spoons of preserved lemon into a paste, and use in a Tuna sandwich
- Chop and add to a Moroccan carrot salad
- Chop and add to a Moroccan fish dish