How to make preserved lemons

Preserved lemons figure most prominently in North African cooking, in dishes such as tagines, and also appear across the Mediterranean and Middle East.

You can buy them in jars or, even better, prepare them yourself.

How to make preserved lemons

How to make preserved lemons

Wash 1kg unwaxed lemons. Keep 4 lemons for squeezing. Cut the remaining lemons into quarters, then rub with plenty of sea salt.

Pack them into a large sterilised jar with a few fresh bay leaves and some coriander seeds.

Add 150g sea salt and the juice of the 4 lemons. Seal, then leave for at least 4 weeks, turning often.

They’ll keep for up to 12 months.

How to use preserved lemons
Rinse well, scoop out and discard the flesh, then slice the softened rind.

Recipes with preserved lemons

Couscous with preserved lemons

Horseradish and preserved lemon salmon roulade

Chicken and preserved lemon tagine

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