Preserved lemons — l’hamd markad — are the soul of Moroccan cooking. Packed in salt and their own juice for a few weeks, lemons turn soft, silky and intensely fragrant.
All you need is lemons, coarse salt, a clean jar and a little patience.
Recipe: How to Make Moroccan Preserved Lemons (Easy Recipe)
Prep15 min
Cook—
Total15 min
Serves8
LevelEasy
Calories~15
Ingredients
- 6–8 organic unwaxed lemons
- About ½ cup (140 g) coarse sea salt
- Extra lemon juice to cover
- Optional: 1 bay leaf, a few peppercorns, 1 cinnamon stick
- 1 sterilized 1-liter glass jar
Instructions
- Wash lemons. Cut each into quarters from the top, stopping 1 cm from the base so they stay joined.
- Open each lemon and pack generously with salt.
- Press the lemons tightly into the jar, squashing them to release juice. Add spices if using.
- Top up with lemon juice so the lemons are completely covered. Seal.
- Leave at room temperature 3–4 weeks, turning the jar every few days. Refrigerate once opened; they keep for a year.
Tips for success
- Rinse before using and use mainly the rind — it holds all the flavor.
- Quick version: freeze lemon quarters with salt overnight to speed up softening.
Frequently asked questions
How long do preserved lemons last?
Up to a year in the fridge, as long as they stay covered in brine.
What do I use preserved lemons for?
Chicken tagine, fish, salads, couscous, dressings and roasted vegetables.
You might also like: Chicken Tagine with Preserved Lemon and Olives.
