Video/Recipe: Moroccan Preserved Lemons from Get Cultured

May 27, 2012 · 4 comments

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For me, these Moroccan preserved lemons evoke the sights and sounds of a Moroccan marketplace; vendors calling out their wares, the savory aromas of roasting food, the crowds of people bargaining, all amidst the dry heat of the northern African climate. What better way to create a thirst quenching meal than by adding these beautifully preserved lemons?

Jenny, from Nourished Kitchen visited a Moroccan family and learned how to do this the way it has been done, traditionally for generations. Click here to read the full account of her experience in Morocco. It was incredible! She has been kind enough to share this video and recipe from her class Get Cultured! This is just one of over 50 videos from her outstanding class.

 

Moroccan Preserved Lemons

  • Yield: 1/2 gallon
  • Prep: 10 mins

Preserved lemon is a traditional North African condiment where its sour and salty flavor adds a distinct flavor to classic tagines, roast chickens and other meals.

Ingredients

  • 2 1/2 pounds lemons (preferably Meyer lemons)
  • 1/4 cup unrefined sea salt

Instructions

    1. Trim the ends off lemons, taking care not to cut into the flesh, then slice the lemons as if to quarter them – keeping the base of the lemon intact.
    2. Sprinkle the interior of the lemons with unrefined sea salt then layer in your mason jar, crock or fermentation device. Sprinkle with unrefined sea salt then mash with a wooden spoon or dowel until the rinds of the lemon begin to soften and the lemons release their juice which should combine with the salt to create a brine conducive to the proliferation of beneficial bacteria.
    3. Continue mashing, salting and mashing until your lemons fill the jar and rest below the level of the brine.
    4. Ferment at room temperature for three to four weeks. Lemons can be kept for one to two years

Get Cultured!

The best way to reinoculate ourselves with beneficial bacteria is to eat cultured foods. There are so many to learn how to make at home! From the most common yogurt to more esoteric brining of vegetables, salsa, chutneys and condiments — most foods can be fermented — their shelf live lengthened without chemical preservatives, and most importantly, the beneficial bacteria is created.Jenny, from Nourished Kitchen is slashing the price of her fabulous class, Get Cultured! This promotion is on now through May 31.

Join Jenny in a free Webinar Replay about this class!

Click here for the free Webinar Replay for this class

Join traditional foods and fermentation educator Jenny McGruther of NourishedKitchen.com for an in-depth webinar covering safe, effective and practical tips for fermentation.  Participants will learn how to choose fermentation equipment for all budgets, how to ensure ferments are safe, how to minimize contamination from stray microbes, as well as learn how ferments can be integrated into daily meals.

You will get a good idea about what the class is like from the webinar.

Register for Get Cultured! How to Ferment Anything

This is an amazing learning experience and an amazing sale! The retail price is $197. That has been slashed by $50.00 to $147.00.

But wait! If you use coupon code Spring25 you will save an additional 25% for a final price of $110.25!!

That’s a steal folks. Don’t miss this extraordinary savings. You will have 24/7 access to these learning materials for life! You can go back anytime and review the materials. Jenny also gives phone support. You just can’t go wrong here.

You will never have to wonder if the ferment went “right”. You will never have to throw out food again because you are not sure it is good.

Register for Get Cultured! How to Ferment Anything

Jenny is offering a 25% off coupon code that is good through May 31.

      • Original price: $197.00
      • Sale price: $147.00
      • Price with coupon: $110.25 — less than $8.50 per class!

Use code SPRING25 at check out for the discount.

Click here for the free Webinar Replay.

Act now! — If you order today you will also receive the e-book Get Cultured! Probiotic Recipes from Nourished Kitchen.

Click here to find out more about the class and to register

If you do not have the time or desire to learn this art, we have a great supplier of fermented vegetables and juices here.

This post is shared at: Sugar Free Sunday, Monday mania, Meatless Monday, Mouthwatering Monday, Melt in Mouth Monday, Tasty Tuesday 33, Slightly Indulgent Tuesday, Traditional Tuesday, Traditional Tuesday, Hearth & Soul Hop, Tasty Tuesday 33. Gluten Free Wednesday, Allergy Free Wednesday, Sustainable Ways, Whole Food Wednesday, Whole Foods Wednesday, Healthy 2Day, Real Food Wednesday, Mommy Club, Tastastic, Creative Juice Thursday, Full Plate Thursday, Simple Lives Thursday, Fresh Bites Friday, Foodie Friday, Freaky Friday, Country Homemaker Hop, Fight Back Friday, LHITS, Friday Food, Seasonal Celebration

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{ 4 comments… read them below or add one }

1 France @ Beyond The Peel May 30, 2012 at 2:13 pm

Preserved Lemons are one of my favorite fridge staples and I use them all the time. It’s funny that a small jar will cost 10 dollars, yet they’re easy to make and cost about 2 dollars. Worth the 5 minutes to make if you ask me. Thanks for sharing Jill.

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2 Miz Helen May 31, 2012 at 9:35 pm

We love preserved Lemons and have some in my Frig right now. Hope you have a great week end and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen

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3 April @ The 21st Century Housewife May 31, 2012 at 10:10 pm

Excellent video, and those lemons sound so lovely. They would be perfect in so many summer dishes.

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4 Rebecca @ Natural Mothers Network June 8, 2012 at 5:52 am

I am now completely convinced to give this a go! Great video too- Thanks for linking this up at Seasonal Celebration Sunday- your posts always excite the mind and senses too!

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