Moroccan Preserved Lemons (Hamd Msyar)
Local name: الحامض المصير
In short: Whole lemons cut and packed in coarse salt and their own juice, then left to cure for four weeks into a soft, intensely lemony ingredient for tagines. It takes about 15 min in total and makes 8 servings.
- Prep
- 15 min
- Cook
- 0 min
- Total
- 15 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 12 kcal
Preserved lemons are the pantry staple behind many Moroccan tagines and salads. Lemons are quartered almost through, packed with coarse salt, and pressed into a jar until their own juice covers them. After about four weeks, the peel turns soft and silky, and the flavor becomes mellow, salty and floral rather than sharp. Only the rind is usually eaten. A single jar makes a gift and lasts for months in the fridge.
Instructions
- Wash a 1.5 liter (1.5 quart) jar and its lid in hot, soapy water, rinse well and let them dry. Scrub the lemons and dry them thoroughly.
- Cut a thin slice off the top of each lemon. Make two cuts down from the top, crossing in the middle and stopping 1 cm (1/2 in) from the base, so each lemon opens into quarters but stays joined.
- Spoon about 1 tbsp of salt onto the cut surfaces of each lemon and push it into the cuts, then close the lemon again.
- Spread 1 tbsp of salt over the base of the jar. Press the lemons in one at a time, pushing hard so their juice squeezes out, and tuck the spices between them.
- Pour any leftover salt over the top. Add freshly squeezed lemon juice until the lemons are completely covered, leaving 1 cm (1/2 in) of space at the top.
- Seal the jar and keep it at room temperature, away from direct sun, for 4 weeks. Turn it upside down every few days to spread the brine, then move it to the fridge.
- To use, rinse a lemon, discard the pulp or save it for stews, and chop the rind. Stored in its brine in the fridge, it keeps for up to 6 months.
Tips
- Keep every lemon below the brine. If any float, weigh them down with a small clean glass weight or a folded piece of parchment, because lemons exposed to air can grow mold. Discard the jar if you see mold.
- Meyer lemons give a thinner, more fragrant peel if you can find them. Add a spoonful of the brine to dressings and stews for extra flavor.
Questions and answers
How do I use preserved lemons?
Rinse, remove the pulp and chop the rind into tagines, stews, salads, couscous and roast chicken. The rind adds salty, floral lemon flavor, so reduce the salt elsewhere in the recipe.
Do preserved lemons need to be refrigerated?
They cure at room temperature for the first 4 weeks, then keep for months in the fridge. Keep them covered in brine and use a clean spoon each time.
Can I use the brine from preserved lemons?
Yes. A spoonful adds a salty, lemony kick to dressings, marinades and stews. Add it in small amounts and taste as you go.
How long does it take to make Moroccan Preserved Lemons (Hamd Msyar)?
About 15 min in total: 15 min of preparation and 0 min of cooking.
How many calories are in Moroccan Preserved Lemons (Hamd Msyar)?
About 12 kcal per serving, with 0 g of protein, 3 g of carbohydrates and 0 g of fat. These values are estimates.
Nutrition per serving
| Calories | 12 kcal |
|---|---|
| Protein | 0 g |
| Carbohydrates | 3 g |
| Fat | 0 g |
| Fiber | 1 g |
| Sugar | 1 g |
| Sodium | 700 mg |
Estimated values, calculated from the ingredients.
