I have recently been in the North of Africa and had utterly delicious food (including dromedary, which - provided you eat it without thinking about the actual animal- is not at all bad). Preserved lemons is a staple ingredient of the North African and Middle East cuisine. This is how you make them:
- 6 lemons, preferably unwaxed (otherwise just clean them with a brush to get rid of the wax)
- a big jar
- 300 gr coarse salt
Cut the lemons in fourths but leaving one of the sides un-cut so that they still hold together (see picture). Put a teaspoon of salt inside each lemon. Arrange them in the jar, add the remaining salt on top and cover with water. Keep in a dark place for 6 days and then in the fridge for 2 weeks. The children are looking forwards to the recipes we will do with them.