Preserved lemons are indispensable ingredients in tagines. They take 3 weeks to macerate, but will see what the result is going to be.
Ingredients: 3 lemons, salt.
Wash the lemons very well. Soak the lemons in water for a day, changing the water a few times.
After 24 hours, make two fairly deep incisions in the form of a cross in each lemon, starting at the tip.
Open the cut as much as possible and fill it with salt.
Arrange the lemons in a jar.
Leave to macerate for 3 weeks.
After 13 days:
