[Sca-cooks] Moroccan Preserved Lemons

[vhsjvs at gis.net]

I think Stefan posted one that I sent a few months ago.  It is basically
the same as mine except that I added a few extra steps such as rolling
the lemons to loosen the juices before cutting off the ends and cutting
into them to add the salt.  Also, I specify the use of wide mouth jars
for ease of inserting lemons and taking out the finished ones.  This is
the way we made them when I lived in Morocco.
Angharad


----- Original Message Follows -----
> 
> This topic came up a while back. Here are some recipes published in
> English...
> 
> Preserved Salted Lemons - L'Hamd Markad
> 
> Preserved salted lemons are an essential part of Moroccan cuisine. 
> While it takes a few weeks before they're ready to use, they are very 
> simple to make. You can also do this to limes.
> 
> -------
> Cooking at the Kasbah: Recipes from My Moroccan Kitchen
> by Kitty Morse
> Chronicle Books, 1998
> ISBN: 081181503X
> Kitty Morse was born to a Moroccan Sephardic Jewish mother and 
> English father and raised in Morocco in the city of Casablanca. She 
> now divides her time between Southern California and Azemmour in 
> Morocco. Her books are pretty good.
> 
> 12 or more unblemished organically grown Meyer or other lemons,
> scrubbed Sea salt
> fresh lemon juice as needed
> 
> Wash lemons and pat dry. Cut a thin dime-sized piece from both ends 
> of each lemon. Set each lemon on end and make a vertical cut three 
> quarters of the way through, so halves remain attached at the base - 
> do not cut all the way through. Turn lemon upside down and make a 
> similar cut through at a 90 degree angle to the first. Fill each cut 
> with as much salt as it will hold. Place lemons carefully in a 
> sterilized wide-mouth glass quart jar. Compress lemons while adding 
> them until no space is left and lemon juice rises to the top. Lemons 
> must be covered with juice at all times, so add lemon juice if 
> necessary. Seal and set aside in dark place.
> 
> Keep for 4 to 6 weeks before using. To use, discard seeds, and rise 
> lightly if necessary. Once opened, store in refrigerator where they 
> will keep up to 6 months.
> 
> -------
> Couscous and Other Good Food from Morocco
> by Paula Wolfert
> -- Hardcover: HarperCollins, 1973
> # ASIN: 0060147210
> -- Paperback: Quill, 1987
> ISBN: 0060913967
> Paula Wolfert, a noted food expert, especially of cuisines from 
> around the Mediterranean, spent quite a few years living in Morocco 
> in the 1960s, IIRC. This book is quite possibly the best on Moroccan 
> food in English, although she leaves out a few essential items, such 
> as most breads. Still in print and well worth owning...
> 
> 5 lemons, scrubbed
> 1/4 c. salt or more as needed
> fresh lemon juice as needed
> 
> Optional spices as used in the city of Safi:
> 1 cinnamon stick
> 3 cloves
> 5-6 coriander seeds
> 3-4 black peppercorns
> 1 bay leaf
> 
> Wash lemons. To soften rind, soak lemons in lukewarm water for 3 
> days, changing water daily. Pat lemons dry.
> 
> Quarter lemons from top to within 1/2 inch of bottom. Sprinkle salt 
> on exposed flesh and press sides back together. Place 1 Tb. salt in 
> bottom of sterilized 1 pint mason jar. Pack in lemons, push them 
> down, adding more salt, and optional spice mixture between layers. 
> Press lemons down to release juice and make room for more lemons. 
> Lemons must be covered with juice, so add fresh lemon juice if 
> necessary. Seal and set aside in warm dark place.
> 
> Turn jar upside down each day to distribute salt and juice. Let ripen 
> for 30 days before using. To use, rinse as needed. No need to 
> refrigerate after opening. Lemons will keep up to a year - pickling 
> juice can be used 2 or 3 times over the course of a year.
> 
> -------
> from The Moroccan Cookbook, 1975, by Irene F. Day
> Irene Day lived in Morocco for three years and has a few amusing 
> stories to tell. Most of the recipes are not particularly 
> outstanding, but some of her basics are good. It's still in print, 
> but, really, there's no need to rush out and look for this book, so 
> i'm not giving pub.details. I bought it when it was first published, 
> back when there were limited resources on Moroccan cooking in English.
> 
> 12 or more firm ripe lemons, scrubbed
> Sea salt
> fresh lemon juice as needed
> 
> Wash lemons and pat dry. Slash sides of each lemon lengthwise from 
> top to bottom 3 or 4 times but do not cut apart. Fill each cut with 
> as much salt as it will hold. Place lemons carefully in a sterilized 
> wide-mouth glass quart jar. Compress lemons while adding them until 
> no space is left and lemon juice risen to the top. Lemons must be 
> covered with juice, so add lemon juice if necessary. Seal and set 
> aside in warm dark place.
> 
> After 10 days, remove lemons, place in sterilized jar, add more salt 
> and enough lemon juice to cover fruit, and re-seal. Store for another 
> 10 days or more and use. Will keep 2 months or more.
> 
> 
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