Preserved Lemons Recipe | Chef Moumen | Kous Kous Moroccan Bistro

Full recipe at the Kous Kous Blog: www.kouskousres...
One of my favorite things about owning a restaurant is educating my customers about the wonderful foods and customs Morocco has to offer. Today I want to show you how to make a common ingredient to the Moroccan kitchen, preserved lemons.

[@AndriiMuliar]

I should try this! I love naturally pickled fruits and vegetables!

[@angelaboheme7361]

Looks so easy and is definitely delicious!

[@Straaaww]

Tbarkllah 3lik awda chef

[@InesElm-dj9tn]

Lemons looks so cute 🍋 🍋 🍋 🍋

[@AngeSeg22]

Thank you for sharing your knowledge I am doing this today. Can this same method be done with kipfler limes? I’ve been given a big bag full .

[@Kouskousrestaurant]

Unfortunately not. But you can use all kind of lemons

[@BIDARDelights]

Great instruction! Does the brine become thicker over time?

[@Kouskousrestaurant]

It does. But you don’t wanna keep it for so long that the lemons turn mushy and absorb all that salty brine…

[@yesenian5100]

Thank you so much for the recipe. For how long does it last? Is there an expiration time?

[@Kouskousrestaurant]

Takes about 2 months to be ready. Afterwards it last 3 to 6 months.

[@helencharnley8890]

How long will this preserve them for… months years etc… and what if you open the jar and remove some for cooking etc will the un used ones in the jar start going off or will they stay preserved and be ok. I got a huge batch of them and need to preserve most long term and may need to use some in months to come for need to know if the others in the jar un used will be effected by me removing some out of the jar… 🙏

[@Kouskousrestaurant]

@@helencharnley8890 if the process is right and the juices inside the jar turn into a thick honey like brine, they’d would last around 6 months. Nothing will happen to the rest of the lemons once you open the jar and start using them, as long as they’re kept in a relatively cool area away from the sun light

[@helencharnley8890]

@@Kouskousrestaurant much appreciated thankyou…

[@greetingsfrombaja7888]

Can I make lemonade with these? What about lemon cake or is it just for cooking?

[@miamorg2352]

It's salty dear, very salty ❤

[@greetingsfrombaja7888]

Do you preserved the lemons in the fridge or in the kitchen counter?

[@Kouskousrestaurant]

The process of fermentation must happen in ambient and dark environment, not in the fridge

[@gabrielbarry925]

How long can you keep this in storage, and do you need to refill the jar for every use to keep it air tight?

[@Kouskousrestaurant]

1/ Max 6 months.
2/ Once your lemons are fully fermented, your jar doesn’t need to be air tight. But your preserved lemons are better kept submerged in their brine.

[@MG-wf9df]

how salty gets the final product?

[@christophermichaelmcmickle5936]

maryam gransar it’s very salty but you rinse them before you use them and throw away the flesh and just use the peel.

[@kishmish64]

MG rise the lemons before use . In tagines use the pulp of the lemon, discard seeds first . Using the seeds or skin will render dish bitter . But u can use skin to decorate

[@MrOlman123]

Soak in cold water for at least one hour before use. It is not sufficient to just rinse them because the final product is extremely salty. Taste them afterwards and if they are still too salty for your taste, extend the soaking a bit longer.

[@shaneezahussain6427]

I did this and my lemons went bad.

[@Kouskousrestaurant]

All the lemons need to be submerged inside their own juice, free of any air bubbles

[@shaneezahussain6427]

@@Kouskousrestaurant thanks, will definitely try again.

[@AD-uw3xs]

Great instruction! Does the brine become thicker over time?

[@Kouskousrestaurant]

Yes. Takes a month to 2

[@AD-uw3xs]

@@Kouskousrestaurant
Thank you! I was worried it had gone off. But for mine, the salt did not all dissolve, and some of the brine leaked out of the jar. And the lemon rind still felt tough, not soft like yours looks.