Preserved lemons or l'hamd Marakad |
However this is also called preserved lemon or lemon pickle is a condiment that is common in Indian
and North African cuisine. It is also known as "country lemon"
and leems.
In Morocco this is essential a Moroccan condiment
and used to enhance many Moroccan dishes both as a garnish and as a key
ingredient.
In Morocco people use doqq or boussera
lemons, which are sold as citron
beldi. Outside of Morocco, Eureka or Meyer lemons are favoured but any
variety will work.
Hence I have used the lemons from out tree these
are not so thin skinned as there were no lemons available in the market. However
I needed to a little 6 weeks a little more time than 4 weeks recommended. Also since
these lemons were juicy I did not add any lemon juice. However I have included
it in the recipe.
You must be wondering why I am talking about lemons
then for Blogging Marathon this week I
have chosen Lemon Recipes!!
Preserved lemons or l'hamd marakad
Ingredients:
- 5 lemons, washed and dried
- 2 lemons
- A clean glass jar big enough to accommodate the lemons
- ¼ to ½ cup salt
Preserved lemons or l'hamd Marakad |
Method:
- Remove the stems and cut off the tips.
- Cut each lemon lengthwise into quarters cut about ¾ of the way in this way the quarters will be attached at the base.
- Fill the lemons with salt bring them together and place them in the jar.
- Pack the lemons very tightly.
- Press the lemons as you add them to the jar to release their juices.
- Add the fresh lemon juice (if using) add a lot of salt.
- Cover the lemons tightly, and set aside in a cool, dark place.
- I opened the jar and compressed the lemons to release more juices every day.
- You can add more lemon if you in the first week or until the lemons are submerged in juice.
- The lemons will be pickled and ready to use in about four weeks to five weeks, once the rinds are very soft.
- Once you open the jar transfer the jar to the refrigerator. These will keep good for several months.
- When you want to use the lemons Rinse the lemons before using to remove excess salt and any film that may have formed in the liquid.
- Use the rind, finely chopped, in salads, in tagines, stews and sauces.
- Remove the seeds and use the quarters, with or without flesh. The flesh will impart a stronger lemon flavour.
Hi! First time here? Well
then you are Most Welcome! I hope you keep coming back for more here. If you
are my regular visitor then Thanks, for you encourage me to experiment more!! I
would like you to please click on my link below and like my Facebook Page.
I will be happy if you can follow me on on Twitter too!
that is so drool worthy!!! loving it..
ReplyDeleteArchana my granny used to make this pickle and we loved it...I was actually amazed while reading about the use of this pickle in Moroccon Cuisine. .we totally relish this pickle.Awesome job
ReplyDeleteMy mouth is watering just reading this recipe. Good one.
ReplyDeleteMust make a great relish to enjoy Archana...
ReplyDeleteWow, my mouth is just watering here...
ReplyDeleteWhat a great way to preserve lemons.
ReplyDeleteMy comment is not appearing.Not reached or what?
ReplyDeletekpartha12@gmail.com
Great idea.. Amazing for salads and tangy relish too
ReplyDeleteA mouthwatering dish...yum
ReplyDeleteAn essential Middle Eastern preserved lemons.
ReplyDeleteLovely way to preserve the lemons. This should be useful for those who have an abundance of this in their garden.
ReplyDelete