Home - By Category - Recipe - Sauces Page 1 | Fruits Page 1 | Jams Page 1

Aziza Benchekroun's Five-day Preserved Lemon

A Searchable Archive of Meal-Master Recipes

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: AZIZA BENCHEKROUN'S FIVE-DAY PRESERVED LEMON
 Categories: Sauces, Fruits, Jams
      Yield: 1 Batch
 
      1    Recipe below
 
  Wolfert writes: "If you run out of preserved lemons, or decide on
  just a few day's 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 diplomat's
  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.
 
MMMMM

Display Recipe for Import.