9-12/2010 Flavor of the Season - PRESERVED LEMONS!

[Elmotoo]

UmmBinat wrote:

Elmotoo wrote:


Loomi Powder (Noomi Basara, Dried Lime, Black Lemon, Loomi Aswad by UmmBinat
Kuwaiti Machboos Lahem Ma'a Dakkous (Lamb and Rice W/ Tomato Sau by Joey Love
Kuwaiti Chicken and Rice With Daqoos - Garlic Tomato Sauce by Joey Love
Kofta Mishmisheya (Lamb Meatballs in Apricot Sauce) by Susiecat too
Lubia Polow by Canuck Mum
Indian Meat Curry Topped With Eggplant by Charishma_Ramchandani
Chicken With Mushrooms in lime gravy by Charishma_Ramchandani

Hey, The second and third one are mine who the heck is Joey? lol

Joey Love is Chef number 59327

you are chef number 593927.



all fixed!

[Elmotoo]

UmmBinat wrote:

Cookgirl wrote:
In Arabic for clarification, could you say "yellow" loomi or "green" loomi to differentiate?

I don't know much Arabic I just meant I read that they don't have a separate word. Maybe that is wrong. Hopefully someone will come along who knows!!

it's my understanding that there isn't a separate word.

[Elmotoo]

UmmBinat wrote:
That Kuwaiti Chicken with Loomi and Baharat (Quwarmah Ala Dajaj) looks like something I'd like to try. I'm not committing right now though. Where did you find that recipe please?

as you read along, you'll notice some links - those are links back to where i found the information. the kuwaiti chicken & a couple others are from from

the epicentre - encyclopedia of spices

you don't need to commit now, just please report back if & when you do try something so we all know how it went.

[UmmBinat]

Elmotoo wrote:

UmmBinat wrote:
That Kuwaiti Chicken with Loomi and Baharat (Quwarmah Ala Dajaj) looks like something I'd like to try. I'm not committing right now though. Where did you find that recipe please?

as you read along, you'll notice some links - those are links back to where i found the information. the kuwaiti chicken & a couple others are from from

the epicentre - encyclopedia of spices

you don't need to commit now, just please report back if & when you do try something so we all know how it went.

I didn't see that one
Interesting site..

[mickeydownunder]

ok, the Mickmeister is up to day with Flavours of the Month

How about preserved lemons? WHile not a spice per se is considered a condiment/sauce/

Preserved lemon or lemon pickle is a condiment that is common in North African cuisine, especially Moroccan cuisine.[1] It is also known as "country lemon" and leems. Diced, quartered, halved, or whole lemons are pickled in a brine of water, lemon juice, and salt; occasionally spices are included as well.[1] The pickle is allowed to ferment at room temperature for weeks or months before it is used. The pulp of the preserved lemon can be used in stews and sauces, but it is the peel (zest and pith together) that is most valued. The flavor is mildly tart but intensely lemony.

Preserved lemon is the key ingredient in many Moroccan dishes such as tagines. In Cambodian cuisine, it is used in dishes such as Ngam nguv, a chicken soup with whole preserved lemons. They are often combined in various ways with olives, artichokes, seafood, veal, chicken, and rice.

In Ayurvedic cuisine, lemon pickle is a home remedy for stomach disorders and its value is said to increase as it matures.[3] In East African folk medicine, lemon pickle is given for excessive growth of the spleen.[4]

http://en.wikipedia.org/wiki/Preserved_lemon

I have some in a jar, but have yet to use it...has been commercially made, so will not need to confidence to use and how

WHOO HOO

HOpe this is ok to contribute

PS Is this posted as would LOVE to try it...IF I can find LOOMI

Kuwaiti Chicken with Loomi and Baharat (Quwarmah Ala Dajaj)

[Elmotoo]

Preserved lemons it is - in July! I just decided that 1 month isn't enough time for each ingredient. Too much going on! I have a batch of preserved lemons in the fridge - really easy to make. If you don't have any, make some now to have ready...

Preserved Lemons

**I found loomi at a Middle Eastern grocery store; they're not expensive. Worst comes to worst, mail order?**

Beth

[UmmBinat]

[UmmBinat]

mickeydownunder wrote:
ok, the Mickmeister is up to day with Flavours of the Month

How about preserved lemons? WHile not a spice per se is considered a condiment/sauce/

Preserved lemon or lemon pickle is a condiment that is common in North African cuisine, especially Moroccan cuisine.[1] It is also known as "country lemon" and leems. Diced, quartered, halved, or whole lemons are pickled in a brine of water, lemon juice, and salt; occasionally spices are included as well.[1] The pickle is allowed to ferment at room temperature for weeks or months before it is used. The pulp of the preserved lemon can be used in stews and sauces, but it is the peel (zest and pith together) that is most valued. The flavor is mildly tart but intensely lemony.

Preserved lemon is the key ingredient in many Moroccan dishes such as tagines. In Cambodian cuisine, it is used in dishes such as Ngam nguv, a chicken soup with whole preserved lemons. They are often combined in various ways with olives, artichokes, seafood, veal, chicken, and rice.

In Ayurvedic cuisine, lemon pickle is a home remedy for stomach disorders and its value is said to increase as it matures.[3] In East African folk medicine, lemon pickle is given for excessive growth of the spleen.[4]

http://en.wikipedia.org/wiki/Preserved_lemon

I have some in a jar, but have yet to use it...has been commercially made, so will not need to confidence to use and how

WHOO HOO

HOpe this is ok to contribute

PS Is this posted as would LOVE to try it...IF I can find LOOMI

Kuwaiti Chicken with Loomi and Baharat (Quwarmah Ala Dajaj)

It's not posted. If you post it I will make it insha Allah (God Willing)

[Cookgirl]

I dig the name 'Joey Love'.

[Elmotoo]

............................................... PRESERVED LEMONS

Preserved lemon or lemon pickle is a condiment that is common in North African cuisine, especially Moroccan cuisine.[1] It is also known as "country lemon" and leems. Diced, quartered, halved, or whole lemons are pickled in a brine of water, lemon juice, and salt; occasionally spices are included as well.[1] The pickle is allowed to ferment at room temperature for weeks or months before it is used. The pulp of the preserved lemon can be used in stews and sauces, but it is the peel (zest and pith together) that is most valued. The flavor is mildly tart but intensely lemony.

In Ayurvedic cuisine, lemon pickle is a home remedy for stomach disorders and its value is said to increase as it matures.[3] In East African folk medicine, lemon pickle is given for excessive growth of the spleen.[4]

Pieces of pickled lemon may be washed before using to remove any surface salt, or blanched to remove more of the salt and bring out the natural mild sweetness. They may then be sliced, chopped, or minced as needed for the texture of the dish. The rind may be used with or without the pulp.

Preserved lemon is the key ingredient in many Moroccan dishes such as tagines. In Cambodian cuisine, it is used in dishes such as Ngam nguv, a chicken soup with whole preserved lemons. They are often combined in various ways with olives, artichokes, seafood, veal, chicken, and rice.

The pickled pulp and liquid can be used in Bloody Marys and other beverages where lemon and salt are used.[2] The flavor also combines well with horseradish, as in American-style cocktail sauce.

source: wikipedia










There are MANY recipes for preserved lemons here on Food.com! There are many, many fabulous recipes USING preserved lemons!

RECIPES

[Cookgirl]

I'm cooking with loomi for the first time tonight in a rice dish for dinner!

[Elmotoo]

Where's the like button?

[Leggy Peggy]

I love preserved lemon. Within the next week, I'll find a recipe and come back and let you know what I made.

[Elmotoo]

Thanks, Peggy!

[Leggy Peggy]

My pleasure. I hope that's the right thing to do.
I have to admit that I didn't really read page 1.