Tunisian Preserved Lemons
This Tunisian recipe is an homage to my grandfather Izak who used to make this for us as kids. The blend in this recipe is named after him. They can also now be purchased in our shop!
Category
Condiment
Servings/Yield
Makes 1 jar
Author
Lior Lev Sercarz
Ingredients
4- 5 lemons (preferably organic), scrubbed
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Izak N37 spice
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Garlic slices
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Coriander seeds
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Gray salt (or fleur de sel or kosher salt depending on what you have)
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Olive oil
1 or more glass jars (depending on the size)
Directions
It is hard to say exactly how many lemons you will need since jar sizes vary. You want to make sure the jar is full but you can really make any quantity you want.
Cut the lemons in half lengthwise and then slice each half into 1/4 inch slices.
Place a layer of lemon slices in the bottom of the jar and then sprinkle some salt, Izak spice, coriander seed and garlic slices over them. Repeat this with another layer and more spice until you fill the jar.
Leave about half an inch of space at the top of the jar.
Pour olive oil slowly and let it go in between the layers. You might need let it rest for about 10 minutes so the oil can fill all the space, then make sure you have a solid layer of oil on top.
Close the lid and set aside somewhere in your kitchen away from bright light. For the first day or two check the top of the jar and see if you need to add some oil to cover the top of the lemons.
The lemons should be ready in about 5 days and will keep well for months in the refrigerator. The olive oil will solidify so let them come to room temperature to use them more easily.
Recipe Note
Variations & Ideas:
Use them to top cheese on toast or in the place of fresh lemon in my salmon ceviche recipe.
Amazing with any grilled meats or fish.
Use them to flavor chicken tagine.
And whatever you do please DO NOT get rid of the flavored oil, which is liquid gold for salads.
From Christian:
I greatly prefer these lemons to any commercial product when I make my shakshuka or pasta puttanesca.
Try wrapping lemon slices with thinly pounded pieces of meat before cooking them, or use the slices to top a whole fish that you bake in a salt crust.
Lay a few slices on top of brie wrapped in puff pastry.
Questions? Contact helen@laboiteny.com
