Recipe Name: PRESERVED LEMONS
Of all the condiments, spices and seasonings used in Moroccan cooking the most important would be preserved lemons. This technique for salting and storing lemons give Moroccan food access to lemons year round and adds a level of flavor you just canâ€™t get from a normal lemon. The basic method for preserving lemons is to take fresh lemons, cut nearly into quarters by making two cuts down from the top to nearly the bottom. Next pour kosher or rock salt into the lemon and place it in a large jar. Continue until the jar is stuffed full. Add a little water to start the process, cover and place in a dark, cool place for several weeks. When done the peel is tender enough to eat and the pulp has literally turned to jelly. But most importantly the lemon flavor has been intensified as the water has been drawn from the lemon.