Moroccan Preserved Lemons - cinnamon stick, fennel seeds, coriander and peppercorns get ground and rubbed into the cut lemons, then packed into the jars.
Toast the seeds, cinnamon stick and peppercorns over low heat in a sauté pan until they release their aromatic essence and are lightly browned. Grind these in a spice grinder and in a bowl, mix the spices into the sea salt.
Cut a cross into the lemons - almost to the base, but so that the quarters stay together. Push the seasoned salt into the lemon and pack the lemons as tightly as possible into an airtight jar. You must use sea salt, not table salt, as table salt is too harsh.
The less space there is between the lemons the better and it will make for a more attractive presentation. Make sure to then cover the lemons with fresh lemon juice and let the spices settle. Store in a cool, dark place and the lemons will be ready after one month of preserving.
When ready, scoop out the pulp and white pith and discard. Keep the remaining preserved lemons in their jar and keep refrigerated.