Paula Wolfert's 7 Day Preserved Lemons
I met Paula Wolfert several years ago when she was on a book tour promoting her book "The Cooking of the Eastern Mediterranean". It was a a cocktail reception for her, I can't remember who gave it, but the restaurant was beautiful-the food not so much. I'm such a big fan of hers, that I'm afraid I monopolised her much of the evening. Her recipes are always reliable as well as thoroughly researched-they are usually a sociology lesson as well.
Preserved lemons are a Moroccan ingredient used in many tajines, stews, and couscous dishes. But they are so versatile and are beautiful with anything fish, chicken or veal. Once made they last in the refrigerator for months. So I'll make this batch and they will be used up this winter in several recipes to come. I doubled the recipe to make a quart.
4 lemons, washed and quartered
2/3 cup kosher salt
Fresh lemon juice
Toss the lemon quarters with the salt and pack into a glass jar.
Muddle the lemons and salt with a wooden spoon.
Pour in enough fresh lemon juice to cover the lemons.
Let the lemons sit at room temperature for 7 days, shaking the jar each day to redistribute the juice and salt.
Add olive oil to top and refrigerate for up to 6 months.