Super simple recipe this week, for Preserved Lemons. The process highlighted in my recipe below is modeled after the North African tradition of preserving lemons in salt — salt helps prevent microbial growth, and the citric acid found in the lemon (and as a byproduct of fermentation) helps to further preserve the lemons. But what we’re most interested in — that is, the deep, lemony flavor that comes from cooking with preserved lemons — will be in next week’s recipe.
Don’t have three to four weeks to spare preserving your own lemons? Check your local Middle Eastern grocery, they often have these shelf-stable favorites. Or, they can also be found online at a surprisingly affordable price.