moroccan preserved lemons

10 lemons
200g rock salt
3 bay leaves
2 whole dried chillis
1tsp coriander seeds
1 cinnamon stick, broken into smaller pieces


jab each lemon with the tip of a sharp knife through the skin into the pith 5-10 times before soaking overnight in a large bowl of water. 


the next day, drain the water and quarter the lemons. place them back in the large bowl with the salt and all seasonings; mix well to coat, then pack into clean glass jars with plastic lids that seal well. 


store in a cool, dark cupboard for 3-5 weeks, gently shaking the jars every day or two. 


to use, remove the flesh and discard- use only the pith and rind. slice finely or chop into moroccan stews, in a salad or in place of pickles on burgers or wraps; or serve lemons as an antipasto cut into slices mixed into a bowl of whole black olives.