Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Community Forums / Middle East & North Africa / 9-12/2010 Flavor of the Season - PRESERVED LEMONS!
    Lost? Site Map

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

    Go to page << Previous Page  1, 2, 3 ... , 15, 16, 17  Next Page >>
    Elmotoo
    Tue May 04, 2010 8:48 pm
    Forum Host
    Elmotoo
    Tue May 04, 2010 8:50 pm
    Forum Host
    UmmBinat wrote:
    Cookgirl wrote:
    In Arabic for clarification, could you say "yellow" loomi or "green" loomi to differentiate?


    I don't know much Arabic icon_cry.gif 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. icon_smile.gif
    Elmotoo
    Tue May 04, 2010 8:53 pm
    Forum Host
    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. icon_wink.gif
    UmmBinat
    Wed May 05, 2010 12:33 am
    Food.com Groupie
    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. icon_wink.gif


    I didn't see that one icon_smile.gif
    Interesting site..
    mickeydownunder
    Wed May 05, 2010 4:00 am
    Food.com Groupie
    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 icon_smile.gif

    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
    Wed May 05, 2010 11:29 am
    Forum Host
    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
    Wed May 05, 2010 1:39 pm
    Food.com Groupie
    icon_biggrin.gif
    UmmBinat
    Thu Jul 22, 2010 4:25 pm
    Food.com Groupie
    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 icon_smile.gif

    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
    Sat Sep 04, 2010 10:39 am
    Forum Host
    I dig the name 'Joey Love'.

    icon_razz.gif
    Elmotoo
    Sat Sep 04, 2010 1:27 pm
    Forum Host
    ............................................... 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
    Thu Sep 09, 2010 5:04 pm
    Forum Host
    I'm cooking with loomi for the first time tonight in a rice dish for dinner!
    Elmotoo
    Thu Sep 09, 2010 8:04 pm
    Forum Host
    Where's the like button?
    Leggy Peggy
    Wed Oct 13, 2010 6:20 am
    Food.com Groupie
    I love preserved lemon. Within the next week, I'll find a recipe and come back and let you know what I made.
    Elmotoo
    Wed Oct 13, 2010 7:05 am
    Forum Host
    Thanks, Peggy!
    Leggy Peggy
    Wed Oct 13, 2010 7:07 am
    Food.com Groupie
    My pleasure. I hope that's the right thing to do.
    I have to admit that I didn't really read page 1. icon_redface.gif
    Go to page << Previous Page  1, 2, 3 ... , 15, 16, 17  Next Page >> E-mail me when someone replies to this
    Add this to My Favorite Topics
    Alert us of inappropriate posts

    Free Weekly Newsletter

    Get the latest recipes and tips delivered right to your inbox.

    Your e-mail is safe. Privacy Policy
    Advertisement

    Ideas from Food.com

    Powered by phpBB 2.0.1 © 2002 phpBB Group

    Over 475,000 Recipes

    Food.com Network of Sites