preserved lemons

It possible use ‘bousserra” or ‘doqq lemons, Prepare preserved lemons in spring when the fruit is ripe and golden yellow.Wash the lemons in a bucket. Divide the fruit into 4 quarters, taking care to leave the pieces joined at the stalk end.

Salt the inside carefully, put together again and place in a preserving bottle, or jar, which has never been used for fatty foods. Cover right up to the top with tepid water, put a perfectly clean stone on the fruit and cover, Store in a dry place. One month later the lemons are ready for eating. These lemons are used ter flavouring tajines. Just before using, throw the inside part away, wash, and use only the zest cut in quarters.