[Sca-cooks] Preserved (Pickled) Lemons

[Yehoshua ben Haym]

The shuk is the open air market in every city in Israel, in turkey it
would be the Baazar. I don't think these had saffron in them, But they are
sold along side olives and pickles etc.



--
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:

> 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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