[Sca-cooks] Preserved (Pickled) Lemons

[Olwen the Odd]

>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

Oh!  Well these are very different from what I can find around here.  And 
they sound quite good!  I shall have to give these a try.  What I get here 
are small pickled lemons in a vinegar brine with lots of saffron.  I get 
them at the Middle Eastern market.  I shall have to inquire from the store 
owner about this other type and ask if he can bring some back the next time 
he makes a trip over.  In the meanwhile I shall have to see about giving it 
a try myself.
Thank you for clarifying this Anahita!
Olwen

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