[Sca-cooks] Preserved lemons (was: More loot...)

[galefridus at optimum.net]

Preserved lemons for Moroccan cookery are made with salt, not sugar. And you use them in tagines or anywhere else a lemon flavor would be appropriate. I cant't recall offhand where I've seen the recipes, but there are several examples of medieval use of the things. I'll do some poking around and let the list know.

> Message: 9
> Date: Wed, 28 Dec 2011 15:58:32 +0100
> From: Ana Vald?s <agora158 at gmail.com>
> To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
> Subject: Re: [Sca-cooks] More loot and a question
> Message-ID:
>    <CAFbYiEKa5QvMJ7X=AahtBogf5y0e8uGG7Sd4eb_biqqYA3W1WQ at mail.gmail.com>
> Content-Type: text/plain; charset=windows-1252
> 
> A mundane question, how do you use preserved lemons? I knew the preserved
> lemons with sugar, to be used, par example, in the Moroccan tagines, but I
> don't have a clue how to used salted lemons.
> Ana
>