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Preserved lemons or l’hamd Marakad

Comments : 12 Posted in : Bachelor Recipes, Blogging Marathon, Condiments, Lemon Pickle, Pickle, Preserve on by : ArchanaPotdar Tags: , , , ,

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Preserved lemons or l’hamd Marakad

 

Recently we have done a Mega Marathon on International Cuisine for the alphabet M I was seriously considering doing
Morocco and these delicious lemons called preserved lemons what is called l’hamd marakad.

However, this is also called preserved lemon or lemon pickle is a condiment that is common in Indian and North African cuisine. It is also known as “country lemon” and leems.
In Morocco, this is essential a Moroccan condiment and used to enhance many Moroccan dishes both as a garnish and as a key ingredient.
In Morocco, people use doqq or boussera lemons, which are sold as citron beldi. Outside of Morocco, Eureka or Meyer lemons are favoured but any variety will work.
Hence, I have used the lemons from out tree these are not so thin skinned as there were no lemons available in the market.I needed to a little 6 weeks a little more time than 4 weeks recommended. Also, since these lemons were juicy I did not add any lemon juice. However, I have included it in the recipe.
You must be wondering why I am talking about lemons then for Blogging Marathon  this week I have chosen Lemon Recipes!!

Preserved lemons or l’hamd marakad

Recipe Source: here 

Ingredients:
  • 5 lemons, washed and dried
  • 2 lemons
  • A clean glass jar big enough to accommodate the lemons
  • ¼ to ½ cup salt
Preserved lemons or l’hamd Marakad

 

Method:
    • Remove the stems and cut off the tips.
    • Cut each lemon lengthwise into quarters cut about ¾ of the way in this way the quarters will be attached at the base.
    • Fill the lemons with salt bring them together and place them in the jar.
    • Pack the lemons very tightly.
    • Press the lemons as you add them to the jar to release their juices.
    • Add the fresh lemon juice (if using) add a lot of salt.
    • Cover the lemons tightly, and set aside in a cool, dark place.
    •  I opened the jar and compressed the lemons to release more juices every day.
    •  You can add more lemon if you in the first week or until the lemons are submerged in juice.
    • The lemons will be pickled and ready to use in about four weeks to five weeks, once the rinds are very soft.
    • Once you open the jar transfer the jar to the refrigerator. These will keep good for several months.
    • When you want to use the lemons Rinse the lemons before using to remove excess salt and any film that may have formed in the liquid.
    •  Use the rind, finely chopped, in salads, in tagines, stews and sauces.
    •  Remove the seeds and use the quarters, with or without flesh. The flesh will impart a stronger lemon flavour.

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Archana

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