[Sca-cooks] Preserved (Pickled) Lemons

[Yehoshua ben Haym]

They seem a bit sour to eat as is. At least the ones I have seen for sale
at the shuk or in the suppermarket. But they cook up great.



--
Yehoshua ben Haym haYerushalmi
Senischal soon to be Shire of Beit Aryeh
MKA Zachary Kessin Jerusalem, Israel
zkessin at cs.brandeis.edu IM:ZachKessin LiveJournal: zachkessin

On Tue, 16 Dec 2003, Olwen the Odd wrote:

> Are you talking about the pickled lemons?  If so, then I can tell you that
> the fighters really like them.  I often have them on our dayboards or
> hospitality tables.  I have used them sliced in some of my home recipes but
> do not recall seeing them called for in any period recipes, but I have a
> limited library so others may have.
> Olwen
>
> >has anyone else done any cooking with preserved lemons. I think they are
> >morrocan. My suppermarket sells them loose along with olives and pickles
> >and stuff. Are there any good period recipies that use them?
> >
> >I just discovered them the other day and have so far used them to make a
> >great eastern chicken stew.
> >
> >--
> >Yehoshua ben Haym haYerushalmi
>
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