Hamad M’rakad ( Preserved Lemons )

May 16, 2023May 16, 20230 4

Preserved Lemons Recipe: A tart and tangy addition to your meals

by The Chefin Condiment

Prep

10 min

Cook

3 weeks

Ready In

3 weeks, 10 min

Level

Easy

Rating

Ingredients

	6 lemons , as fresh as possible
	20 teaspoons salt
	1 pint boiled water , cooled

Nutrision Information

Servings Per Recipe

Varies

Calories

Sugar

Fat

Preserved lemons, also known as lemon pickle, are a staple in North African and Middle Eastern cuisine. Made by fermenting lemons in a mixture of salt and lemon juice, the resulting product is tart, tangy, and full of flavor. Preserved lemons can be used in a variety of dishes, from tagines to roasted chicken, adding a depth of flavor that is hard to achieve with fresh lemons alone. They are easy to make at home and can be stored in the pantry for months, making them a convenient addition to any home cook's pantry.

Instructions

1.	Cut four lemons into quarters, leaving the top end attached.
2.	In a bowl, mix together 5 teaspoons of salt and the juice squeezed from the remaining 2 lemons.
3.	Stuff the salt mixture into the cut lemons and place them in a jar.
4.	Add 15 teaspoons of salt to the pint of boiled water and stir until the salt dissolves.
5.	Pour the salt water over the lemons in the jar, making sure they are completely covered.
6.	Seal the jar and keep it in a dark place for at least three weeks, shaking it occasionally to ensure the salt is distributed evenly.

PROS

Preserved lemons can add a bold and tangy flavor to a variety of dishes, from salads to stews.

They have a long shelf life, lasting up to six months when stored properly.

CONS

Preserved lemons are high in sodium, so they should be used in moderation, especially by those on a low-sodium diet.

HEALTH & BENEFITS

Preserved lemons are a good source of vitamin C and may aid in digestion due to their high acidic content.
They also contain antioxidants that can help fight inflammation in the body.