📝 About This Recipe
L'hamd Marak is the soul of the Moroccan pantry, a lacto-fermented treasure that transforms ordinary citrus into a complex, silky, and umami-rich condiment. Through the alchemy of salt and time, the harsh acidity of the lemon mellows, while the essential oils in the rind intensify to create a floral perfume unlike any other ingredient. These preserved lemons are the secret behind the haunting depth of authentic tagines, grain salads, and roasted meats.
🥗 Ingredients
The Fruit
- 10-12 pieces Eureka or Meyer Lemons (organic and scrubbed clean; thin-skinned varieties work best)
- 2-3 cups Fresh Lemon Juice (as needed to completely submerge the fruit)
The Curing Agent
- 1 cup Kosher Salt or Sea Salt (avoid iodized salt which can darken the fruit and inhibit fermentation)
Aromatic Spices
- 2 pieces Cinnamon Stick (one for each jar)
- 4 pieces Bay Leaves (dried or fresh)
- 1 teaspoon Whole Black Peppercorns (slightly crushed to release oils)
- 4 pieces Whole Cloves (adds a subtle warm baseline)
- 1 teaspoon Coriander Seeds (whole)
- 2 pieces Bird's Eye Chili (optional, for a hint of North African heat)
The Seal
- 2 tablespoons Extra Virgin Olive Oil (to create an airtight barrier at the top)
👨🍳 Instructions
-
1
Sterilize two wide-mouth quart jars and their lids by boiling them in water for 10 minutes or running them through a high-heat dishwasher cycle. Let them air dry completely.
-
2
Thoroughly scrub the lemons under warm water to remove any wax or debris. Pat them dry with a clean kitchen towel.
-
3
Trim the nubby stem end off each lemon, but leave the base intact. Stand a lemon on its base and slice it vertically as if you were going to quarter it, but stop about half an inch from the bottom so the four segments remain attached at the base.
-
4
Gently pry the lemon open and generously pack the interior with about 1 tablespoon of salt. Close the lemon back up, reshaping it into its original form.
-
5
Place a tablespoon of salt at the bottom of the sterilized jar. Push the first salted lemon into the jar, pressing down firmly with a wooden spoon or a tamper to release its juices.
-
6
Repeat this process with the remaining lemons, layering them tightly. Between layers, sprinkle in the peppercorns, cloves, coriander seeds, cinnamon sticks, and bay leaves.
-
7
As you pack the lemons, continue to press down hard. The goal is to have the lemons submerged in their own expressed juice. The tighter the squeeze, the better the fermentation.
-
8
If the natural juice from the lemons does not completely cover them, pour in additional fresh-squeezed lemon juice until the fruit is submerged by at least half an inch.
-
9
Add a final tablespoon of salt to the top of each jar. If you are worried about air exposure, pour a thin layer of olive oil over the surface to create a seal.
-
10
Seal the jars tightly. Leave them on your kitchen counter in a cool, dark spot for 3 to 4 days. Shake the jars once a day to redistribute the salt and juice.
-
11
After the initial few days, move the jars to a cool pantry or the refrigerator. Let them cure for at least 4 weeks. The rinds will turn translucent and soften when they are ready.
-
12
To use, remove a lemon with a clean, non-metallic utensil. Rinse under cold water to remove excess salt, discard the seeds and the pulp (unless specified in a recipe), and finely mince the rind.
💡 Chef's Tips
Use only glass jars; the high acidity and salt content can react with plastic or certain metals. If a white lacy film (kahm yeast) forms on top, simply skim it off; however, if you see fuzzy or colorful mold, discard the batch. Always use a clean spoon to retrieve lemons to prevent cross-contamination and spoilage. Meyer lemons are thinner-skinned and sweeter, resulting in a more delicate preserve that cures faster than standard Eurekas. If the juice level drops during the first week, top it up with more fresh lemon juice immediately to keep the fruit submerged.
🍽️ Serving Suggestions
Finely mince the rind and whisk into a classic vinaigrette for a bright, floral salad dressing. Fold chopped preserved lemon into a Chicken and Green Olive Tagine for an authentic Moroccan dinner. Stir into couscous or quinoa along with fresh parsley, mint, and toasted pine nuts. Mix with softened butter and garlic to create a compound butter for grilled fish or roasted asparagus. Add a small sliver to a Gin and Tonic or a Dirty Martini for a sophisticated, salty citrus twist.