Moroccan Preserved Lemons

Many Moroccan and Middle Eastern recipes call for preserved lemons, lemons that have been pickled in salt and their own juices. 

It’s quite easy to make, though takes at least three weeks before the lemons are ready to use.

Ingredients:

2 or More Meyer lemons, (scrubbed, very clean & Dried)

Sea salt

Water

Sterilized quart canning jar

Steps:

1- Place 2 Tbsp of salt in the bottom of a sterilized jar.

2- Cut the lemons as if you were going to cut them in half lengthwise, 

starting from the tip, but do not cut all the way. Keep the lemon attached at the base. 

Make another cut in a similar manner

3- Pry the lemons open and generously sprinkle salt all over the insides and outsides of the lemons.

4- Pack the lemons in the jar, squishing them down so that juice is extracted.

 Fill up the jar with some lemons in half and Top with a couple tablespoons of salt.

5- fill the jar with water, seal it and let sit at room temperature for a couple days. 

Turn the jar upside down occasionally  Put in refrigerator and let sit, again turning upside down occasionally, 

for at least 3 weeks, until lemon rinds soften.

6- To use your lemons, remove a lemon from the jar and rinse thoroughly in water to remove salt. 

Discard seeds before using. Discard the pulp before using, if desired.

7- Store in refrigerator for up to 6 months.

P.S: You can add spices to the lemons for preserving - cloves, coriander seeds, peppercorns, cinnamon stick, bay leaf.

Homemade Preserved Peppers

This is a Moroccan style Homemade Preserved Sweet peppers They are so Tasty & Already the smell that emanates from the jar makes you want to taste them before time.

Ingredients:

1            Cup white vinegar

3 & 1/2 Cups Bell Peppers ( Green, red , yellow)

200 ml  Olive Oil 

2            Garlic Gloves
2             Bay Leaves

1 & 1/2  Teaspoon Sugar

Salt  to  Taste

Steps:

1 - First clean & wash the peppers ,Carefully remove all the small seeds and the white Lines who are in the middle of each pepper ,Then slice it.

2- In a saucepan bring all ingredients listed : Vinegar , Olive oil , Garlic , Sugar and Salt and bring to boil, Then Turn off the Heat  add the peppers and leave 3 to 5 minutes.

3- Finally, after 3 minutes, put your peppers into small jars or in a large jar like me and pour the boiling liquid & Cover your Peppers.

4- Keep it well Close in your pantry For 3 to 4 days and the More we let them marinate the better they taste.

P.S: it serve to complement our pizzas or quiches or pies or Sandwiches. 
         No need to refrigerate 

Homemade Dried-Tomatoes

Dried-Tomatoes are born in Italy as a way to store tomatoes for the winter.They are an easy way to use your excess tomatoes in your garden, and they add a gourmet touch to so many dishes. Unfortunately their price in the stores is expensive and our cooking may get very expensive if we use dried tomatoes so often.

(serving 200 ml)

Ingredients:

1     kg tomatoes (cherry tomatoes are better as well)
1    Tablespoon coarse or kosher salt 
1/4 Teaspoon ground black pepper
1/4 Teaspoon ground cumin
1/4 Teaspoon dried coriander
2    Tablespoons  olive oil 

Steps:

1-Preheat oven at 225 °F

2-Wash tomatoes and quarter each one lengthwise (halve each one lengthwise if you use cherry Tomatoes).

3-Arrange the tomatoes, the cut side up on an open rack.

4-Combine salt, cumin, dried coriander, freshly ground pepper and sprinkle over tomatoes, Drizzle olive oil over them.

5-Dry them in the Oven for about 6 to 8 hours.

6- once they dry put them in a conserving jar with 1/4 clove Garlic and herbs you like ( i used dried Rosemary), and Cover with Olive oil.

P.S:  Make sure to check the tomatoes from time to time, smaller ones will dry more quickly.
         Refrigerate , Last 1 Year.