Moroccan Preserved Lemons Surfinsapo Style Recipe Video
Ingredients
| Lemon | 10 Small (Yellow, Juicy) | |
| Salt | 5 Tablespoon | |
| Sweet cinnamon stick | 1 Medium | |
| Fennel seed | 1 Pinch | |
| Coriander seed | 1⁄2 Teaspoon | |
| Bay leaf | 1 Medium | |
| Black peppercorn | 1⁄2 Teaspoon | |
| Clove | 2 Medium | |
| Allspice | 2 Tablespoon | |
| Olive oil | 1 Tablespoon |
Nutrition Facts
Serving size
Calories 38 Calories from Fat 21
% Daily Value*
Total Fat 2 g3.7%
Saturated Fat 0.38 g1.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 3638.4 mg151.6%
Total Carbohydrates 8 g2.6%
Dietary Fiber 3 g12.2%
Sugars 0 g
Protein 0.8 g1.6%
Vitamin A 0.8% Vitamin C 54.1%
Calcium 5.8% Iron 4.1%
*Based on a 2000 Calorie diet
Directions
1. Wash lemons, and scrub if necessary.
2. Cut lemons in half, and slice 3/4 of the way through each half to form an "x."
MAKING
3. Fill lemons with salt. Pack lemons tightly into a clean jar.
4. Continue preserving lemons by sprinkling them with an additional tablespoon of salt.
5. Add the spices and herbs.
6. Pour the olive oil on top and seal the jar.
7. Place the jar a cool dry place and allow the lemons to rest, untouched for 6 to 8 weeks.
SERVING/USING
8. Cook with preserved lemons by grating the rind into rice dishes, marinades, stews, soups and couscous as well as atop fish.
Editors Review
Moroccan cooking often calls for preserved lemons and it’s not lemon jelly or lemon jam! Although it’s possible to buy this at Arab markets or online, you will end up paying about nine dollars for a small jar of Making Moroccan Preserved Lemons couldn’t be easier and they taste far fresher than anything you can buy. If you are lucky to have a friend or relative with a lemon tree you can probably get them for free! Simply watch this video and learn how to make them at home using some basic cheap ingredientChef
