The lemon trees are abundantly full in my backyard so its time to preserve some for the year, I’ll start with Moroccan Preserved Lemons.
Salt preserved lemons have become a staple in many chefs’ kitchens around the globe, as well as home kitchens. the salt preserving process gives them a deep flavor that packs a wallop of citrusy salty bang to make final dishes sing.
One of my very favorite cookbook writers is Paula Wolfert, her cookbooks have changed my way of composing meals. In one book her chapter titles are not your standard cookbook chapters on meat, fish, poultry, vegetables, dessert, etc. but rather Garlic, Eggplants and Peppers and tomatoes, etc. Meats and proteins are used as another ingredient, not the central organizing principle of your meal.
A healthy Meyer lemon tree in the Bay Area produces abundantly, enough to both share with neighbors as well as put up preservation projects that will fuel your cooking throughout the year. This pantry staple, Moroccan salt preserved lemons, The process is simple yet produces a deep intense lemony flavor that should be e on hand in your larder. My recipe is an adaption of Paula Wolfert’s Moroccan Preserved Lemon recipe and has been influenced by other chefs I have worked with over the years.
how do you make your preserved lemons? let me know in the comments below.