116 | COUSCOUS AND TAJINE LEMON PASTE Lemon paste has a thick texture and lemon flavor, which makes it a perfect substitute for preserved lemons. It is made with only lemons and salt. This versatile paste is used in salad dressings, marinades, sauces, desserts, and cocktails. You can buy or prepare lemon paste at home with fresh lemon and salt. To make a lemon paste, cut the ends of the lemon and slice into thin rings. Add the lemon rings to a pot together with one tablespoon of salt and 4 tablespoons of lemon juice. Then, cover the pot and cook on low heat for 10-15 minutes until the rind becomes soft and translucent. Cool it and blend to get a paste texture. You can substitute 1 teaspoon of lemon paste with ½ preserved lemon. You can also store your lemon paste in an airtight container covered with a thin film of olive oil. AVIV’S MOROCCAN LEMON PRESERVE About 6 lemons + 2 for lemon juice – preferably small to medium. Kosher salt 2 tsp hot red paprika ½ cup olive oil + more to cover lemons Wash the lemons. Sterilize a jar. To sterilize, boiling water should be enough, or place wet jars for one minute in the microwave. Use a jar that will fill the quantity nicely to the top. Slice lemons into thin slices, remove seeds. Dip each slice in salt, remove excess salt and place the slice in the jar. Continue and arrange the lemons tightly, squeeze them just a bit for some juice. Pour lemon juice from 2 lemons into the jar. Mix 2 teaspoons of paprika in ½ cup olive oil and pour into the jar and shake gently. Add one slice of lemon as a cover to everything and pour olive oil over it up to the top of the jar. This will prevent oxidation. Close tightly and leave outside the fridge for a 3-7 days, shake gently every day. After opening the jar, keep it in the refrigerator. They are ready to enjoy after about a week; they keep getting better with time up to a few months. To keep it from going bad – don’t take lemons with your fingers - use a clean fork to do that.
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