I decided to take down my website, so here’s the recipe instead thank you and sorry for the confusion

lemons and salt - that's it


These super savoury zingy preserved or confit lemons are well known from Morocco and North African cooking, the history dates them back to the 18th century and are very popular in South Asia.

The tajine or tagine is a terracotta or stone cooking pot with a chimney that are usually used to cook these wonderfully fragrant stews of meat and vegetables, the chimney allows some steam to escape but some water vapour drops back into the bubbling stew below.

Preserved or confit lemon are used in just about all the savoury stews that come from Morocco and I hope you consider preserving your own as the process is incredibly simple. You just need lemons, salt and a few weeks for the fermentation to take place. You can keep preserved or confit lemons in your fridge for up to a year and maybe more.

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