Lamoun Makbouss Pickled Lemons
Lamoun Makbouss, or Moroccan Pickled Lemons, is a flavor-packed staple that brings bold, tangy, and citrusy brightness to a variety of dishes. Crafted with whole lemons, kosher salt, aromatic bay leaves, cinnamon, peppercorns, and coriander seeds, this traditional recipe marries vibrant spices with a simple fermentation process to create a versatile condiment. Perfect for enhancing tagines, salads, roasted meats, or even dressings, these preserved lemons are prepared in just 20 minutes and then left to pickle over a few weeks, transforming into an intensely zesty treasure. Stored in a sterilized jar and brined in fresh lemon juice, these pickled lemons can be refrigerated and enjoyed for up to six months, providing a consistent burst of North African-inspired flavor to your cooking year-round.
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Recipe Information
Ingredients
- 8 whole lemons
- 1 cup kosher salt
- 2 whole bay leaves
- 1 whole cinnamon stick
- 1 teaspoon black peppercorns
- 1 teaspoon coriander seeds
- 1 cup fresh lemon juice
- 1 cup water
- 1 jar sterilized glass jar (16-ounce capacity)
Instructions
Wash and dry the lemons thoroughly. Cut a deep cross into each lemon, slicing from the top nearly to the bottom but keeping the fruit intact at the base.
Sprinkle a generous amount of kosher salt into the cut of each lemon, ensuring the inside is well-covered. Reserve any leftover salt for later use.
Place one prepared lemon into the sterilized jar. Add a bay leaf, a piece of cinnamon stick, and a sprinkle of peppercorns and coriander seeds. Repeat this layering process with the other lemons, pressing them down firmly to compact them and release their juices.
Once all the lemons are packed into the jar, sprinkle any remaining salt over the top.
In a small bowl, mix together the fresh lemon juice and water. Pour this mixture into the jar, ensuring the lemons are fully submerged. If needed, add more lemon juice to cover the lemons completely.
Seal the jar tightly with its lid and store in a cool, dark place at room temperature. Shake the jar gently every few days to redistribute the salt and spices.
Allow the lemons to ferment and pickle for at least 3 to 4 weeks. They are ready when the rinds have softened, and the lemons have taken on a tangy, slightly salty flavor.
Once pickled, store the jar in the refrigerator for up to 6 months, ensuring the lemons remain submerged in the brine for freshness.
Nutrition Facts
Calories |
213 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.6 g | 3% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 107400 mg | 4670% | |
| Total Carbohydrate | 65.8 g | 24% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 17.7 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 211 mg | 16% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 973 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
