[Sca-cooks] Preserved (Pickled) Lemons

Olwen the Odd olwentheodd at hotmail.com
Tue Dec 16 11:01:43 PST 2003


Yes.  Pickled with saffron.  Very sour.  That is why the fighters like them. 
  They go well in marinades for meats and fish.  They stand up well in heavy 
meat stews and make very nice accompanying garnish with spinach and salads.
Olwen
What is shuk?

>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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