Essential condiment in every kitchen of Morocco. The taste of lemon is completely transformed through a process of salting and preservation.
Households in Morocco still continue the tradition of homemade preserved lemon. During the lemon's season (local variety whose skin is thin), we buy large quantities of lemons. Well washed, they are placed in jars with a good amount of salt (we can put also a little of sugar for better caramelisation), a bit of water. The jar is tightly closed and left for a long preservation period (at least 6 months). These will be the "Msyer" for the next year!
This particular condiment is essential to prepare the majority of tagines and a many other meat and vegetarian dishes of the morroccan cuisine. Nevertheless, the "Msyer" does not fit into the composition of #couscous.#
The Smen also called rancid butter, or clarified butter, is a preserved aged butter used in Maghrebian and especially Moroccan cuisine. It is described as the most popular kitchen butter in Morocco and the Middle East.