MaryeO, preserved lemons...

[mudbug]

Thought you might enjoy these recipes. Let us know how they turn out if you try them.

Articles I thought you'd enjoy: http://www.pathfinder.com/FoodWine/w...oden61300.html

http://www.tribads.com/souk/reviews.htm


Moroccan Recipes: http://www.al-bab.com/maroc/food/food.htm


One more link: http://healthy.net/asp/templates/col...=Column&id=288

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Preserved Lemons

Categories: Condiments, Moroccan, Fruits
Yield: 1 recipe

5 ea Lemons
1/4 cup Salt, more if desired
1 ea Cinnamon stick
3 ea Cloves
Coriander seeds, 5 to 6
Black peppercorns, 3 to 4
1 ea Bay leaf
Freshly squeezed lemon juice

If you wish to soften the peel, soak the lemons in lukewarm water
for 3 days, changing the water daily.
Quarter the lemons from the top to within 1/2" of the bottom,
sprinkle salt on the exposed flesh, then reshape the fruit.
Place 1 Tbsp. salt on the bottom of a sterilized one-pint mason jar.
Pack in the lemons and push them down, adding more salt, and
the optional spices, between layers.
Press the lemons down to release their juices and to make room for
the remaining lemons. (If the juice released from the squashed
fruit does not cover them, add freshly squeezed lemon juice - not
chemically produced lemon juice and not water.*) Leave some air
space before sealing the jar.

Let the lemons ripen in a warm place, shaking the jar each day
to distribute the salt and juice. Let ripen for 30 days.
To use, rinse the lemons, as needed, under running water, removing and discarding the pulp, if desired - and there is no need to refrigerate after opening. Preserved lemons will keep up to a year, and the pickling juice can be used two or three times over the course of a year.

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Moroccan Preserved Lemons

The peel and pulp of these lemons are used whole or chopped in
Moroccan and Middle Eastern dishes of rice, fish, or meat. Preserved in winter, the lemons will be ready to serve with summer grills and barbecues. To avoid the need for sterilizing, you may keep the jar(s) in your refrigerator.

6 lemons, preferably thin-skinned
1/2 cup coarse salt
1 1-inch-long cinnamon stick
1/2 teaspoon allspice berries
1/2 teaspoon black peppercorns
2 whole cloves
1 or 2 bay leaves

Bring a pot of water to a boil. Add lemons, return water to a boil,
and cook 3 minutes. Drain, drop the lemons into ice water. When
cool, drain again, and dry. Stand the lemons on end and cut them
lengthwise nearly into quarters so that they open out but remain
whole. Spread each open and sprinkle liberally with salt; close
it up and pack it into a wide-mouthed 2-quart preserving jar, or
two 1-quart jars, pressing down to squeeze out some of the juice.
Continue with the remaining lemon.

Stand the lemons on end and cut them lengthwise nearly into quarters so that they open out but remain whole. Spread each open and sprinkle liberally with salt; close it up and pack it into a wide-mouthed 2-quart preserving jar, or two 1-quart jars, pressing down to squeeze out some of the juice. Continue with the remaining lemons.

Add the spices to the jar (or divide them between two jars) along
with remaining salt, and pour in fresh boiling water to the top.
Wait a bit until all the bubbles have risen, then seal and sterilize.
Store at least 1 month in a cool, dry place before using. To use,
rinse lemons and quarter, slice, or chop them with or without the
pulp. After opening, store in the refrigerator.

- From 'A Feast of Fruits,' By Elizabeth Riley

[This message has been edited by cchiu (edited 11-27-2000).]

 

[ruthy]

My favorite recipe for preserved lemons is in Ming Tsai's cookbook "Blue Ginger". I find the result identical to those I buy imported from France which are more versatile than the lemons heavily flavored with Moroccan spices which tend to add a vaguely chemical back flavor.

 

[mudbug]

Thought you might like:

Morrocan Chicken with Preserved Lemons

4 lb chicken, legs, breast and thighs, cut in 8 parts
2 tablespoons lemon juice
salt and pepper, to taste
1 teaspoon saffron
1 teaspoon grated ginger root
3 onions, chopped finely
1 clove garlic, minced
1 tablespoon cumin powder
1 tablespoon coriander seeds, ground
2 cups chicken stock, preferably homemade
12 pitted green olives, sliced
1 tablespoon paprika
1 preserved lemon
3 tablespoons olive oil

Season chicken with salt and lemon. Chill 6 hours. Process all the spices, along with the ginger and garlic in a food processor. Brown chicken pieces in the oil. Stir in onions and spice mixture and turn chicken pieces to coat well. Add 1 ladle chicken stock and cook over moderate heat turning pieces often. Remove breast parts after 20 minutes. Continue cooking the rest of the chicken another 25 minutes. Return breast to pan. Add lemon rind very thinly sliced and olives. Cook 5 to 10 minutes. Correct seasonings Serve with white rice or couscous with chickpeas and a salad.

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TAGINE OF CHICKEN WITH OLIVES AND PRESERVED LEMON
Tajen Djaj Mchermel
Serves 4-6

1 garlic clove, minced
1/2 tsp ground ginger
1/4 tsp each ground cumin and paprika
pinch of saffron filaments, crushed
sea salt and finely ground black pepper
1 free-range chicken (about 3 1/4 pounds)
2 medium-sized onions, thinly sliced
1 bunch fresh flat-leaf parsley , bottom stems discarded, minced (3/4 cup)
1 bunch fresh cilantro, bottom stems discarded, minced (3/4 cup)
1 cinnamon stick
2 tbsp extra virgin olive oil
2 tbsp butter
juice of 1/2 lemon, or to taste
1 large preserved lemon, peel only, cut lengthwise into strips
1 cup green and/or purple olives

Put the garlic, ginger, cumin, paprika, saffron, a little salt, and 1/4 tsp pepper in large Dutch oven. Mix together. Add the chicken and rub it well inside and out with the spice mixture. Add the onions and herbs. Half cover with water (about 3-1/2 cups) and drop in the cinnamon stick. Bring to a boil over medium-high heat, then add the oil and butter. Cover and let boil for 45 minutes or until the chicken is cooked. Transfer the chicken to a plate and keep warm. Discard the cinnamon stick. Boil the broth uncovered for a further 10 minutes, stirring regularly, until concentrated. Add the lemon juice, preserved lemon peel, and olives and simmer for a few more minutes. About 5 minutes before the sauce is ready, cut up the chicken neatly into 8 pieces (remove the skin if you like), then return to the pan, turning the pieces carefully in the sauce. Taste and adjust the seasoning if necessary. transfer to a serving dish and serve very hot.

 

[mudbug]

MaryeO,

So you're making the lemons?! Fantastic. Which recipe did you use?

....actually, I'm a woman...

 

[mudbug]

I'm guessing you have a couple of more weeks to go. I'd love to know how it turns out (and that pistachio recipe too!)