Moroccan Preserved Lemons Recipe - CookingWithAlia - Episode 53
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- Опубліковано 11 вер 2024
- To view written recipe, click here: www.cookingwith...
How to make an indispensable ingredient for Moroccan cuisine: Preserved Lemons. They can be used in many recipes including tajines and salads.
I made my first jar of preserved lemons one month ago.I added a few whole peppercorns, some whole cloves, a bay leaf and a cinnamen stick to my jar. I cooked a Moroccan chicken recipe with the preserved lemon and it was wonderful.
yes, exactly. the lemons will release their juices after 3 days. Then you check if there is enough juice released, if not, you add lemon juice and cover the jar again.
There are multiple recipes for preserved lemons, some recipes add boiled water to the lemons in the jar. I prefer this recipe because it's all lemon juice and it has a stronger flavor. Hope this helps!
cheers :-)
thanks sister, the alternative recipe with water, is it the same but adding hot water ? just hot water or are there other thing?
also when can they be ready , after a month or 3 months?
Nice! My mom used to put black seed in her preserved lemon. But each country has its own of course.
Your music makes me feel like I am in the Bazaar in Zelda: Ocarina of Time. I love it! So much nostalgia! Haha
Also. You should specify the salt used as iodized salt will qffrect/ruin your process. I use sea salt and Pink Himalayan salt! Liked the video for sure!
Thank you. I had purchased sea salt already. It's good to know I bought the right salt.
first time trying this - I can't wait for the result! I watched a lot of different tutorials on how to preserve lemons, and yours made the most sense to me. Lemons and salt are in the mason jar and ready to do their thing :)
Do not add more lemon juice after sealing the jar, it totally ruins the flavor; resulting in something more pickled than traditional preserved lemons. If you cut them fully into wedges you can pack them in tighter and you don't have to worry about air space in the jar. Simply salt each layer as you add the wedges to the jar and once again on top then leave them alone for 6 weeks!
Thank you - I didn't understand the filling up with lemon juice.
Thank you so much for this - latermthis week, my FIL is dropping off a whole ~case~ of lemons, and I need more ways to preserve them then I had originally planned. He heard me say I needed to pick up some to make lemon salt & lemon sugar, along with a few more for syrups in the medicine closet. I'm not sure how 'some' worked out to a full case (150!) but he was so excited to have found them for me, I can't bare disappointing him. This will be a huge help - thanks so much!
I've made mine and waited 4 weeks. They turned out really well. I've used some to make salty Vietnamese lemonade and it's soooo good. You have to try, thankyou so much for this recipe, I can't wait to try them in other ways.❤️🍋❤️🍋❤️🍋❤️🍋❤️
Please tell me about this salty lemonade! 🙏🏼💖👉🏼👈🏼
you can have these lemons cut into little pieces and mixed with diced tomatoes ,green pepper, and parsley/cilantro as a salad!
Hi Kaajal, thank you for your sweet message! You can check "vegetable berber tagine" recipe - it's vegetarian. also check the "salads" category in my channel, there are many vegetarian recipes.
whenever i heard the music i started shaking my belly
ExperiencedSoup 😀
ExperiencedSoup
Nnjuugrsgjiknvtrhklllk
U
Same shit
Hahahaha!!
In the US "Meyers" Lemons work really well for this. They're smaller, sweeter, and a bit more orange. Bneen
yes, any kind of salt. and you can add the herbs of your choice.
This is the best method I've seen yet! Thank you for making the video!
Do we need to refrigerate these once the lemons are ready? What if there isn't enough juice to cover the lemons after the 3 days? Do we add extra lemon juice from freshly squeezed lemons?
I ate these briney smaller lemons in Egypt along w/other vegetables placed down the middle of a large cooked fish..was soo delicious and I wondered how they pickled those little lemons..was so good, thanks!
Aa
Q
I love your style and the way you present..and the smile:):):)
Please post a lot of Mediterranean/Morocco veggie dishes.
Veggie loving Canadian of Indian origin!:):)
I have never made it myself since I buy it from the indian stores (they call it "ghee" it's very similar) but I found these instructions on the internet, hope it helps!
I am glad you enjoyed the videos!!!
no worries, the pastilla chicken is in my to do list!!! It'll be coming, I promise!
cheers :-)
To make smen, cut 16 tbsp. unsalted butter into chunks; knead in a bowl with 6 tbsp. fine sea salt. Form butter into 8 patties; stack in an earthenware container and cover; set aside to let rest in a cool, dark place for 2 weeks. Melt butter in a pot over low heat, without stirring, removing foam, until clear, 2025 minutes. Cool. Strain through a cheesecloth-lined sieve. Repeat. Discard solids; spoon into a jar. Seal; store in a cool, dark spot for a month. Makes about 1⁄4 cup.
it's very simple as you can see. but you are right, those little lemons are delicious, I could not find them here in the U.S. to pickle them!
I always use the lemon peel in my tagine. I just chop it up finely and stir it in at the end.
correct. some recipes call for water or lemon juice. I find that lemon juice add more flavor than just water. but you can do either / or - or mix both.
Preserved lemons are etable! don't listen to Necro....you can dice them up whole in small portions add diced chilli peppers chopped up garlic a few drops of extra virgin olive oil, toss and serve as a delicious aperitif salad.
@koelschwolf
sounds good, thanks for the idea.
hi Alia,
I kind of stumbled on your video yesterday, not knowing what to expect. First of all i love ur smile. second because of you i became interested in morrocan cuisine. i have watched morrocan dishes in TLC and Fox Traveller but i was not so attracted to them.
i wanted to let u kno, that u are doing a great job. I am a vegetarian, but i want to eat a tagine dish. could that be possible???
Love your work
Kaajal
from India
Why sterilize the jar if you just end up sticking you hand in the jar?
I didn't see you add lemon juice or water. After a few days, cover the lemons with tap water or lemon juice then put the lid back on? You don't have to put them in a pot to take out the excess air? Thank you in advance... Oh, can we do the same with orange?
the lemons will kind of 'inflate' and liquid will have a darker color, but not necessary thicken.
Making some now! Thanks!
Is this possible to use a water bath canner to preserve longer than a year in the way one does for making some pickles? I like to take advantage of sales of lemons and I like to also try making for Xmas gifting.
We made this same but first time. it's looks good and nice small. I supose taste is good, too
Quick question. Every recipe I see for these says to not cut the lemons all the way through. Is there a particular reason for that, or is it just the traditional way it's done (like the story of cutting the ends off the roast beef)?
I love the roast beef story.
Thanks for the video! Using this method, how long can they stay preserved? Do I need to refrigerate?
Thanks for sharing
Great video! I am definitely going to make it. After one month should it be kept in the refrigerator?
ooo that's a winner dish!
Love from India
after the 4 weeks can you keep them at room temperature? for how long? or do you put them in fridge?
I just viewed it, it looks good. maybe you had a bad network connection, or youtube was doing updates or something.
Hi thanks for the video :) I have my first preserved lemons sitting away in the closet now. Just a question though, you say not to use the skin as its bitter. I have had a look at preserved lemon chicken tagine recipes online and they use the whole lemon with skin. How much of a bitterness do the skins give out? Is maroccon lemon chicken tagine suppose to have a bitter taste to it?
Can you do this with lime? And do you ever mix any sugar into the salt. A lemon confit recipe calls for 700g. kosher salt to 80g. sugar. Do they do this in Morocco sometimes?
Hi Alia..I have tried many a recipe and love your videos. One problem though...I did what you said about sterilizing the glass jar in the oven. That went fine and let it cool before putting the salted lemons inside..also did not stuff them super tight. So I just decided to check them and the jar was cracked! You did not specify a type of jar and mine is pretty thick but not canning specific like a BALL. I was able to save the lemons and bought a new jar but didn't put in oven this time.
Merci! I live in Ecuador. No 7amed mssayer, I'll try your recipe
Hi. Thank you for your great videos. Are you supposed to use lemon juice from a bottle or squeezed juice from fresh lemons???
Delicious thank you so much
how long do you have to wait before you should use them?
Hi Alia, what type/size jar did you use? I can't find a short jar with that big of an opening anywhere. Or are your hands just that small?Thank you for sharing, I love watching your videos and love the musical accompniment!
you can add lemon juice...don't worry about the air..just keep it covered for the next 4 weeks.
Love the music! :)
Do you have to put the lid to the jar in the oven as well?
ha ha ha! I am trying!!! doing my best with the crazy schedule of mine!
They taste like something brought down from the Moon!
are you supposed to add store-bought lemon juice or actually squeeze lemons for the juice?
Awesome !!! Thank you
very clear video, thank you !
Thank you for a great recipe..
@cookingwithalia
sorry i forgot, i have one last question about preserved lemons. i saw in other recipes that they put water in the jar, but you are saying the jar should be filled with lemon juice, right?
@cookingwithalia
thank you very much. i accidentally replied to my own posts instead of yours, so i removed them, lol.
Do you ever need to refrigerate the lemons once you start using them? Thanks
Thank you for the video. I recently got a tagine cookbook, which many recipes call for preserved lemons. Since I didn't have enough time to make my own, I purchased a bottle from a local specialty food store. I must say, that the flavor was overpoweringly like sucking on a bottle of PineSol...Is this the flavor I am looking for?
Thanks for your video. Is the liquid (water or lemon juice) suposed to be thicker after a month in the jar?
Love it . U saved me a lot of time an energy. U r Amazing .
Love your channel! it is wonderful that you share your beautiful culture with us! Just a question: reat video! It has been a month since i completed the preserved lemons. Do I refrigerate them after a month? I have not opened them yet. I assume once open it must be kept refrigerated?
assalama 3lkm alia please show a Video how to preserve olives like marrocan way
Moroccan Chicken with lemon preserve and olives.
Oh yummy sounds good I'll have to try this ❤️
can i use limes as they are plentiful where i live they are yellow limes.thank you
Im confused. You say the lemon juice must cover the lemons, but you dont cover them in juice to start with? Is there something missing here?
The salt extracts the juice out of the lemon.
Can you preserve the lemons with sugar for sweets and desserts preparations?
I found this video about this very thing. You might enjoy it ☺️
ua-cam.com/video/wn5ZU4g-iUs/v-deo.html
Thank you!
That's interesting; other recipes I have seen say to add lemon juice right after stuffing them in the jar, and make sure they're covered...that's what I did a few years ago. I just opened my last jar and the juice has jellied. The lemon skin still tastes OK though...what do you think?
I had accidently made this and decided to liquidise it into a pulp which I use in almost everything which need salt(I used alot of salt). So the lemon just give it extra zest. Only use a little at a time. Its quite strong! You can always add more, but cant take it out...
thank you for posting...you addressed all the questions I would have.
Thankyou Alia
very nice
I wonder in what other dishes I could use these.
Thanks شكرًا
Can I use green lemons?
aaaaaaaaaaaaaaaaah thanks!!! i love u!!!
what is the difference . I mean y not cutting da lemon and put salt on top in dish to do like this ... please reply ... y is should be like this ? .. thanks
Zindage me follow directions
can i use small lemons?
should you wash them before eating? can you use the liquid part that came out from the lemon? nice video! god bless :)
Shahra-zad Ysml noon,,,
No water on TOP or olive oil as in most recipes.
Thanks. Sweet girl!
How do you spell the name of the lemons used in Morocco?
Lemon msyr
Hi. In what Moroccan cooking are those lemons used in?
Many different tagines. Chicken, beef, fish, diced into salads. They're really a staple of the kitchen. Along with preserved butter or "smen".
ua-cam.com/video/wniNHk_Vtio/v-deo.html
@@shehzadiamal5709 thankyou for your reply.
@@orionlottering7349 Afwan ☺️ I use them in almost everything. They really are so delicious. And the aged butter is one of my favourite items on this planet. Really adds that 🤌🏽 to anything 👩🏽🍳
Use meyer lemons
Hello Alia, where shall I leave lemons 🍋 when I'm done? In a hot or cold place?
Many thanks
Nezha Fahham leave them in a cool dark place. i make these yearly and they turn out great! have fun!
soup pepper and tomato
i have about 1 inch of juice after 1 year....
Most of us live in central air homes. It will mold in a dark cabinet. I put mine out in the sun. Probably a reciepe for region with no central air or backyard kitchens. Also the salt have became something else and should not raise BP. It amazes me when i see these videos even before youtube existed. Back then it was actors on tv cooking. No the salt don't need washing. The fermented action have changed the chemistry of nacl. But i would let someone get rich, celebrated to reinvent the same chemistry most real cooks know. Adding to the Sad world of memorizing name of inverter in schools.
have you arabic Kanal?
the latest recipes in my channel are both in English [ENG] and arabic [ARB] - we post 2 videos every time.
🇲🇦🇲🇦🇲🇦🇲🇦🇲🇦🇲🇦
Can you sweeten the Preserved Lemons with a little sugar?
No
@@moroccoal-adarisa2300 Ok. Understood
@@moroccoal-adarisa2300
Why?
It's own *way*
👍🍋🍸🍾🍹🍵👍
👍100
LOL= lots of lemons
that sick morocan beat make the lemons marinated within seconds... you that in your recipe
@Jenna Larcon uuijjokiiik
In.