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Recipe Name: Aziza Benchekroun's Five-day Preserved Lemon Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Sauces Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
1 recipe below
Directions:
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. From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini


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