[Sca-cooks] Preserved (Pickled) Lemons

[lilinah at earthlink.net]

Yehoshua wrote:
>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.

First, Olwen, i don't know what kind of pickled lemons you have, but 
the Moroccan lemons are salted. I have posted to this list, i 
believe, some recipes for making Moroccan salted preserved lemons... 
most minimally, you wash the lemons well, dry them, slit/cut them in 
specific ways, pack the slits with salt, layer them in large glass 
jars with more salt, and let stand in a dark cool place for some 
time, turning occasionally. They become tender and silky and are a 
good addition to many recipes.

So, Yehoshua, what do you want to know? I have purchased some very 
delicious, but expensive, mustard which is made with garlic and 
Moroccan salted lemons. If you're interested i can post a list of 
ingredients and you can make your own.

I also have a LOT of Moroccan cookbooks, including a Moroccan 
Sephardic cookbook. The most common recipe using salted preserved 
lemons uses them sliced or chunked with chicken and green olives. If 
you like i can post some recipes...

Anahita