Preserved lemons from Mourad: New Moroccan: The Cookbook (page 43) by Mourad Lahlou

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • blintz on November 25, 2014

    Recipe online at : http://www.claycoyoteblog.com/2012/01/mourad-lahlous-preserved-lemons/

  • sherrib on November 25, 2014

    This was the most comprehensive recipe I found for preserving lemons. Despite the amount of detailed technique given, the brilliance of this recipe is that in front of each ingredient, he writes "about" before giving you the amount. The measurements are approximate (which made sense when I was making them - it really depends on the size and juiciness of your batch of lemons!) I followed his directions, waited the (very long) month and ended up with a fantastic batch of briny, lemony goodness. They are EXACTLY what they were meant to be, and despite the lack of measuring ingredients, they are perfectly balanced in flavor.

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