I always make my own Preserved Lemons. It's a simple process and only costs the price of the Lemons. If you buy them ready-made, they are expensive.
Ingredients couldn't be simpler; Lemons, salt, and water. I usually preserve about 6 at a go, and use just half a Lemon when required. This (below) is the recipe I use. It's quick and easy.
Don't worry if your Lemons eventually develop a white streaky substance in the brine; this is normal, and doesn't harm the Lemons. Mine (above) have been made for several months and the brine is still clear.
As Alia says in the video, these Lemons are essential in Moroccan cuisine. I also use them when roasting Chicken; which was what I was doing last night when I took the photo.
p.s. If the link doesn't work, just go to YouTube, and type 'Preserved Lemons Alia'.
20 comments:
I really must do that when our lemons are ripe. It is something I have always intended to do but never done.
I use them a lot, so always have a big pot in the fridge.
I too love preserved lemons but have recently been using boiled lemons. They taste much fresher to me. They don’t last as long because they are not preserved.
The salting process changes the flavour quite considerably. They are also good finely chopped into salads.
This recipe is more how I do mine, because I always top-up with water, which Alia doesn't do.
https://www.youtube.com/watch?v=t48bqx1WRN4
I've never used preserved lemons - I guess they would be a useful cupboard item.
I still haven't done my lemons. At least you've got me as far as finding a suitable jar. I'll post a photo of mine one day. I'm sure we would use them in a lot of dishes
I have never even heard of this. I am anxious to give it a try. I love lemon.
I have never heard of this either...
I will be telling Daughter about this and how you are using the lemons. We candie the citrus peels from my fruit trees.
I was looking through your past posts and was trying to find the photo from a newspaper you posted of a "Bike Race" were the 2nd and 3rd place winners were typical women racers. Small thin and no fat. The winner was a huge man who said he was a women and towered over the two women. I was writing about a bill our president signed into law the first day in office. In sports you can say your a women but if your born a man you are built with the man body and strength even if you believe your a women. We have become what the East German drug
Olympics was.
My Daughter who was a wonderful softball player would have a hard time competing with a man. Thank Goodness she had another University offer her a non sport scholarship.
If you can't remember where it is Thank You anyways !
Thanks for this Monsieur Magnon. I have eaten authentic and delicious Moroccan tagines in the Atlas Mountains and remember that preserved lemons were frequently a vital ingredient.
I only use them for three things; Moroccan style Tagines, roasting Chickens, and salads. But I wouldn't be without them.
And your Lemons come free too!
Lemon is my flavour of choice in most things, from throat lozenges to my lunchtime drink.
They are probably not popular in Texas. They originate in N Africa where food needed to be well 'flavoured'.
Very much so. You need to eat one Tagine with, and one without, to understand the difference.
If you type in 'A Question of Sex' on my search strip, you will find it. I still think I was right about my argument!
Mine developed, on top, a thick rind of that white ferment stuff. I haven't thrown them out yet but you reckon they are still ok underneath?
Yes, it's all cosmetic. It doesn't mean they're 'off'. It's not unlike the 'mother' in vinegar.
Wow Thank You Cro for the help. Letter going to my Senator.
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