Salted lemon rind circles

A classic preparation that is popular in Morocco and the Middle East.

Creation by Marleen Brouwer, De Loohoeve* restaurant, Schoonloo, the Netherlands.

Makes 4.

Salted lemon rind circles

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coarse salt

Preparation method

  • Cut the lemons into wedges, stopping halfway so that the segments remain attached to the base.
  • Place the lemons and salt in a preserving jar and leave to brine for at least three months.
  • Cut the rind from the salted lemon.
  • Use a tiny, round cutter to cut circles from the rinds.

Serving suggestions

  • In a composition with components of celeriac, yoghurt, and bay leaf.
  • Delicious combined with lamb with apricot and pine nuts.
  • Surprisingly delicious as a replacement for fresh lemon zest in gremolata.

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