[Sca-cooks] Preserved Lemon Recipes - Modern - One

[Elaine Koogler]

lilinah at earthlink.net wrote:
> Duke Cariadoc already sent the only SCA-period recipe that uses 
> preserved lemon that has been translated into English that i know of.
>
> But in his long essay on Medieval Arab cuisine and cookbooks, "Studies 
> in Arabic Manuscripts Related to Cookery" (republished in "Medieval 
> Arab Cookery"), Maxime Rodinson notes there is a recipe for making 
> preserved lemon and 3 recipes using it in al-Kitab al-wusla ila 
> al-habib fi wasf al-tayyibat wa al-tib, which he translates as "The 
> Book of the Bonds of Friendship or a Description of Good Dishes and 
> Perfumes" (but is also sometimes called "The Book of the Link to the 
> Beloved").
>
> While this book contains a number of recipes repeated in al-Baghdadi's 
> "al-Kitab al-Tabikh", it also has even more that are not. And 
> unfortunately the preserved lemon recipes have not been translated 
> into English to the best of my knowledge. In a foot note, Rodinson 
> says that in the recipe for making preserved lemons, "The lemon is 
> split lengthwise and then filled with coarse salt. It is left thus for 
> two nights and then kept in lemon juice covered with oil." (footnote 
> 1, p. 144, "Medieval Arab Cookery")
>
> I'll be typing in modern preserved lemon recipes a few at a time. I 
> haven't tried these recipes, but they're from books i trust, from 
> which i've cooked other recipes.
>
> Urtatim (that's err-tah-TEEM)
> the persona formerly known as Anahita
Thanks for the recipes.  By the way, I finally was able to try your Lamb 
and Apricot Tagine that you shared some time back...it was excellent!!!  
So I really appreciate the recipes you share...I think I told you that I 
used some of them in my ME feast back in February...which was very well 
received.

Kiri