In Algeria and Tunisia, ground coriander is often added to preserved lemons. Thicker-skinned Eureka lemons are best suited for this recipe. These lemons are less salty than the Moroccan-style preserves.
8 unblemished thick-skinned lemons
1 tablespoon ground coriander
2 tablespoons kosher or table salt
1 to 2 cups extra-virgin olive oil
Scrub the lemons and dry them thoroughly. Cut them into slices ¼-inch thick. Remove the seeds and transfer the slices to a large bowl. Sprinkle with the coriander and 1 tablespoon of the alt. Mix gently. Layer the lemon slices in a hot, sterilized, wide-mouthed quart glass jar, sprinkling each layer with a little salt until all the slices have been added. Add olive oil to cover. Seal tightly and place in a cool, dry place for 2 to 3 weeks. If mold forms on the top, remove it with clean spoon. Refrigerate after opening, for up to 2 months.
Makes 8 lemons.
country : Algeria, Tunisia
course : preserve
source : North Africa : The Vegetarian Table / Kitty Morse