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Preserved Lemon

Preserved lemons are a common flavoring agent in Moroccan cuisine, particularly in very slow braises known as tagines. They are also found as an unusual cocktail garnish.

Source and licence

"Preserved Lemon" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Preserved_Lemon, revision 4515706), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Preserved_Lemon&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4515706

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

Morocco. Associated with Morocco by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Poke holes in the lemons with a sharp knife. Pack them in an airtight jar, separating them from one another with salt.
  2. Cover the jar, and store in a dark place for a day. If the lemons have not released enough liquid to cover, add additional salt and reseal the jar.
  3. Store in a cool dark place for approximately 2 weeks. Refrigerate afterwards.