[Sca-cooks] Preserved (Pickled) Lemons
Olwen the Odd
olwentheodd at hotmail.com
Tue Dec 16 11:07:49 PST 2003
>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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