Hamd Mraqqad

Ingredients

Instructions

1. 1

   Sterilise the jar and lid by rinsing them with boiling water, then let them drain and air-dry while you prepare the lemons. This helps the preserve keep clean during its long cure.

2. 2

   Scrub the lemons well and dry them. Trim off any stem ends. Cut each lemon lengthwise into quarters, but stop about 1 cm from the base so each lemon stays attached and opens like a flower.

3. 3

   Open each lemon and pack the cut surfaces generously with the sea salt, using most of it inside the fruit. Press the salted lemons tightly into the jar one by one; as you press, they should begin releasing juice. Sprinkle in any salt that falls onto the board.

4. 4

   Tuck in the bay leaf and black peppercorns, then pour in the fresh lemon juice. Press the lemons down firmly so they are as submerged as possible; if needed, use a clean spoon to compact them. The salt and juice should rise around the fruit.

5. 5

   Seal the jar and leave it at cool room temperature for 24 hours, then refrigerate and cure for at least 3 weeks, turning the jar occasionally to redistribute the brine. The lemons are ready when the rinds look slightly translucent and feel tender. Before using, discard the flesh if desired and rinse the rind lightly to remove excess salt.

Nutrition per serving

Notes

• •This is a preserving recipe: hands-on time is short, but the curing time is essential and cannot be reduced realistically.
• •Use unwaxed lemons, since the peel is the part most often used in cooking.
• •Always keep the lemons submerged in brine; top up with a little extra lemon juice if needed.
• •A little preserved lemon goes a long way in tagines, dressings, grain salads, and chopped herb relishes.
• •Once cured, the jar keeps well in the refrigerator for several months if handled with clean utensils.

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