Preserved Lemons

What we know so far

Preserved lemons, hamd mraqad, are whole lemons packed in salt and left to cure in their own juice for a month or more until the rind is soft, mellow and deeply fragrant. They are one of the defining flavours of Moroccan cooking: a wedge goes into chicken tagines with olives, into fish chermoula, into salads and into some couscous broths. Only two ingredients are needed, lemons and salt; Moroccan cooks add no spices to the jar.

The draft was written from 2 published sources and holds 3 ingredients and 7 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting