[Sca-cooks] Preserved Lemon recipes?

[David Friedman]

>A couple of friends of mine have just gifted me with
>a large jar of preserved lemons. Now I know they
>are very common in Morroccan cuisine but does anyone
>have any good recipes for dishes using these? Period
>is nice but not necessary. I just need to come up
>with ways of getting rid of them.

Madira
al-Baghdadi p. 41/ 6

Cut fat meat into middling pieces with the tail; if chickens are 
used, quarter them. Put in the saucepan with a little salt, and cover 
with water: boil, removing the scum. When almost cooked take large 
onions and leeks, peel, cut off the tails, wash in salt and water, 
dry and put into the pot. Add dry coriander, cummin, mastic and 
cinnamon, ground fine. When cooked and the juices are dried up, so 
that only the oil remains, ladle out into a large bowl. Take Persian 
milk, put in the saucepan, add salted lemon and fresh mint. Leave to 
boil: then take off the fire, stirring. When the boiling has 
subsided, put back the meat and herbs. Cover the saucepan, wipe its 
sides, and leave to settle over the fire [i.e. at a low heat], then 
remove.

Fat meat (lamb) or chicken or both:	2 leeks	4 c yogurt
    3 1/2 lb chicken or 2 1/2 lb boneless lamb	1 t ground coriander 
	1/2 lemon
1 T salt	1 t cumin	1 T salt
water to cover-no more than 1 quart	1/8-1/16 t mastic	1/2 c 
fresh mint = ~1 oz
4 medium onions	1/2 T cinnamon

Chicken version: Cook chicken about 30 minutes. If you want to serve 
it boned (not specified in the recipe, but it makes it easier to cook 
and to eat-we have done it both ways), remove it from the water, let 
cool enough to handle, bone, and put the meat back in the pot. Add 
leeks, onions and spices. Cook away the rest of the water, remove 
meat and vegetables, and add yogurt, lemon, salt and mint; mint is 
chopped and lemon is quartered and each quarter sliced into two or 
three times with a knife. Let come to a simmer and put back the meat 
and vegetables. Heat through, not letting it boil, and serve. Use 
proportionately less water if you expand the recipe substantially.

As you can see, we didn't have preserved lemons--modify our recipe 
accordingly, since you do.
-- 
David/Cariadoc
www.daviddfriedman.com