Aziza Benchekrouns Five-day Preserved Lemon Recipe
Yield: 1 BatchRecipe by luhu.jp
Ingredients:
1 Recipe: below,
Directions:
Wolfert writes: "If you run out of preserved lemons, or decide on
just a few days notice to cook a chicken, lamb, or fish dish with
lemons and olives and need preserved lemons in a hurry, you can use
this quick five-day method taught to me by a Moroccan diplomats
wife. Lemons preserved this way will not keep, but are perfectly
acceptable in an emergency."
With a razor blade, make 8 fine 2" vertical incisions around the peel
of each lemon to be used. (Do not cut deeper than the membrane that
protects the pulp.) Place the incised lemons in a stainless-steel
saucepan with plenty of salt and water to cover and boil until the
peels become very soft. Place in a clean jar, covered with cooled
cooking liquor, and leave to pickle for approximately 5 days.
From _Couscous and Other Good Food from Morocco_ by Paula Wolfert. New
York: Harper & Row, Publishers, Inc., 1987. Pg. 32. ISBN
0-06-091396-7. Posted by Cathy Harned.
Source from luhu.jp
just a few days notice to cook a chicken, lamb, or fish dish with
lemons and olives and need preserved lemons in a hurry, you can use
this quick five-day method taught to me by a Moroccan diplomats
wife. Lemons preserved this way will not keep, but are perfectly
acceptable in an emergency."
With a razor blade, make 8 fine 2" vertical incisions around the peel
of each lemon to be used. (Do not cut deeper than the membrane that
protects the pulp.) Place the incised lemons in a stainless-steel
saucepan with plenty of salt and water to cover and boil until the
peels become very soft. Place in a clean jar, covered with cooled
cooking liquor, and leave to pickle for approximately 5 days.
From _Couscous and Other Good Food from Morocco_ by Paula Wolfert. New
York: Harper & Row, Publishers, Inc., 1987. Pg. 32. ISBN
0-06-091396-7. Posted by Cathy Harned.
Source from luhu.jp