Preserved Lemons with Rosemary

Preserved lemons (whole, cut into pieces, or finely chopped) are often used in Moroccan cuisine to flavor stews and sauces. However, this does not mean they cannot be used as an accompaniment to fish, lamb, and chicken dishes. Try them also in combination with tuna, lobster, or pasta salad, but do not forget to season the dish carefully, as preserved lemons can be quite salty.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 5 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

  • 4 pieces Lemon, fresh, without shell

  • 130 g Salt, table

  • 1 teaspoon Chili peppers, red chili, dried

  • 4 twig Rosemary, fresh

  • 120 ml Juice, lemon

Steps

  1. Place a pot of salted water on the stove. While waiting for the water to boil, thoroughly wash the lemons under running water. Add the washed lemons to the boiling water and cook for about 5 minutes.

  2. After 5 minutes of cooking, drain the lemons and cool them under cold running water. Once cooled, cut the lemons into quarters.

  3. Place the lemon quarters along with chili, salt, and rosemary sprigs into a jar for preserving. Fill the jar to the top with lemon juice and seal it tightly.

  4. Store the jar in a dark and cool place for at least one week to allow the lemon peel to soften completely. After opening, keep the jar in the refrigerator.

Nutrition Information (Per 100g)

  • Calories: 27.89 kcal
  • Fat: 0.28 g
    • Saturated Fat: 0 g
  • Carbohydrates: 7.04 g
    • Sugars: 1.69 g
  • Protein: 0.56 g
  • Fiber: 1.97 g

Advice

We recommend using organic lemons, whose peel is not treated with wax or pesticides. There should be enough liquid to completely cover the lemons (add more water if needed). Instead of Himalayan salt, use coarse sea salt. Preserved lemons can be rinsed under running water before use.