Video/Recipe: Moroccan Preserved Lemons from Get Cultured


May 27

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.


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


    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

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 are cultured.

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

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