Preserved Lemons
Every culture has their own traditions of preservation. The humble lemon alone, finds long life as nimbu achar in South Asia, English Country Lemons, Leems or simply Preserved Lemons.
You can buy preserved lemons from the supermarkets if you want, sure. In fact, I dedicate this recipe is dedicated to the years I have spent staring at Beldi jars wondering why anyone on earth would want to cure a lemon in salt. How do I serve them. What do they taste like. The thought of it all baffled me so I only did what made sense and avoided them.
It has only been in the last year that I’ve fully appreciated the flavour of this particular preserve. With a personal fondness for strong flavours, I’d describe preserved lemons as having a mellow, yet intense citrus-iness, lacking the sharpness of the original fresh version. Eaten whole, the rind has a subtle a bitterness but not quite.
And then I went a step further and made my own batch of preserved lemons and trust me when I say, nothing tastes better than a three month old jar of lemons shoved in a jar with an absurd amount of salt and spiced. I know it sounds mad when I put it like that.
INGREDIENTS
8-10 Whole Lemons
200-300g table or rock salt
1L glass jar
Optional dry spices: cloves, bay leaves, dried chillies, coriander seeds, cumin, cinnamon
🍶Wash the jar with warm soapy water and then let it dry out in a preheated oven at 140℃. If your jar has a metal lid, throughly wash the lid as well and let it air dry. To prevent the acidity of the lemons to corrode the metal over time, line the inside of the lid with baking parchment to create a barrier from the metal.
🍋Cut the lemons into quarters. Layer the lemons, salt and selection of dried spices, squeezing the lemons along the way. Make sure the jar is tightly packed with lemons and salt. Twist on the lid and store the jar in a dark dry cupboard. It helps if you give the jar a gentle shake every now and again to allow the salt to dissolve in the juice.
🌶Notes on spices: You can combine spices as you desire. I made three different spice blends myself: 1. Coriander and cumin. 2. Dried chillies. 3. Cloves and dried chillies
⏰By three months, the lemons would have softened, most of the salt dissolved. Once opened, store the preserve in the fridge.
SERVING SUGGESTIONS
In desi food, pickled lemons are eaten as an accompaniment to more subtle main dishes. The preserve is most notable in North African cuisine, particularly, Moroccan tagine. In Cambodia I enjoyed whole preserved lemons in a chicken soup called Ngam Nguv. You can eat them in so many different ways, adding complexity to the humblest of dishes.
I thought I would share some simple recipes using preserved lemons to add dimensions to quick every day dishes.
Please note, you need to add little or no salt to any of these dishes. The preserved lemons are salty enough for my taste!
Preserved Lemon Dressing
1 tbs of preserved lemon, finely diced
2 cloves of garlic, crushed
1 tsp maple syrup or brown sugar
1 tsp dried thyme leaves
1/3 cup olive oil
crushed black pepper to taste
Combine all the ingredients and whisk together to emulsify. The dressing is delicious over crushed baby potatoes, fresh leafy greens or pan seared green beans. You can sprinkle fresh herbs like parsley for added oomph!
Preserved Lemon Pasta
pasta shape of your choice, I like tagliatelle
mozzarella, better yet, burrata
1/2 preserved lemon, roughly diced with juice
1/2 tsp sumac
crushed black pepper to taste
1/3 cup peas, blanched
fresh mint
Rip the cheese over the cooked tagliatelle and combine all the other ingredients. Toss together. sprinkle over the fresh mint. Glass of crisp white wine is optional (but advised!)
Preserved Lemon and Date Roast Chicken
1 fresh lemon
1/2 preserved lemon, sliced
1 red onion thinly, sliced
1 chicken , spatchcock with skin on
10 mejdool dates without the seeds
crushed black pepper to taste
olive oil
Preheat the oven to 220℃. Layer the lemons, onion and dates under and over the chicken on the baking tray. Sprinkle over the black pepper and drizzle generously with olive oil. Cover with foil and roast the chicken for 40 minutes. Remove the foil and use a tablespoon to baste the chicken with the softened onions, jammy date and caramelised lemon sauce. Roast for a further 30-40 minutes until the chicken browns and the juices run clear. I love eating the lemon (fresh caramelised and preserved), zest and all!