Title: Moroccan Preserved Lemons [Rd]
Categories: Preserve
Yield: 10 Servings

1 1/2	kg	Lemons [3lb]
185	g	Coarse salt [6oz]

Cut the lemons in quarters without slicing all the way through; they should remain attatched at the stem end.

Sprinkle the salt inside the lemons, on the flesh. Place the lemons on a sterilised clamp-top jar, push them down and weight. Store in a cool, dark place for about 1 month.

The peel and the fruit can be used together, whole or chopped, and served with Middle Eastern rice, meat or fish.

The juice can be used as a flavouring for grain or vegetable salads.

From: Kevin Jcjd Symons Date: 11-24-97 (07:54) The Once And Future Legend (1) Cooking

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