Qares Mraqqed, Algerian Preserved Lemons, Citrons Confits

Preserved lemons are a common Algerian pantry item. It's also very popular in France and not just amongst Algerian immigrants.

Preserved lemons are showing up in temples of French haute cuisine as citron confit.

I already posted the recipe in my other blog. There's really nothing to it. Wash the lemons thoroughly, quarter the them lengthwise, sprinkle liberally with coarse salt and pack tightly into a glass jar with a glass or plastic lid. Cover with fresh lemon juice or water, top with more salt and cover, let cure for at least a month. It will keep for about a year or longer in the refrigerator after opening.

Before cooking with them discard pulp and rinse thoroughly under cool water and pat dry. My wife made these and I think she added the cinnamon just to annoy me, because I don't like cinnamon but she thinks it looks prettier as a gift for her mother. It is true that some North African cooks add them though.

Algeria Algerian Cuisine Algerian Recipes Algerian Food Algerian dishes Cuisine Algerienne Recettes  Algerienne North African cuisine Maghreb Cuisine

Comments

[Farid Zadi]

Persian Ghormeh Sabzi you say? What is your recipe?

I will prepare a batch of preserved limes this week and post it.

[Fatemeh]

Thanks, that's what I figured.

The tip about turning the jar upside down is a wonderful one, thank you!

I'm going to also make preserved limes - I think they will be an interesting substitution for dried limes in my Persian Ghormeh Sabzi!

[Farid Zadi]

Sorry to here about the mold. I've never seen that. To be safe I would chuck the whole batch. Also I'll add again that you should be liberal with salt.

I did notice with my most recent batch that the liquid started to settle alot after about a week, and it was not completely covering the lemons. In such cases turn the jar upside down for a week, flip over again and so on untill they are ready to use.

[Fatemeh]

Hi Farid -

Long time lurker here... I have a question for you. I made these lemons about 3 weeks ago, and I'm so sad to say that I have blue MOLD growing on the top-most layer of the lemons. I think there must have been a small area that wasn't completely covered at some point in the process.

Should I chuck the whole batch and start over?

Merci!

[Requia]

I just discovered your blog and I really like it. I'll come back often !

Requia
http://requia.canalblog.com