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    You are in: Home / Cookbooks / preserved lemons
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    24 recipes in

    preserved lemons

    preserved lemon recipes in preparation for July 2010 Flavor/Spice of the Month NA*ME Forum.
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    This simple method is the one that I use when we have too many lemons on the trees. We grow the lemons for their fragrant perfume when in flower, and, use the lemons as an important ingredient in many dishes. When preserved they will keep for up to one year.

    Recipe #266674

    6 Reviews |  By Rita~

    For those Moroccan dishes. Optional Safi Mixture: 1 cinnamon stick 3 cloves 5 to 6 coriander seeds 3 to 4 black peppercorns 1 bay leaf can be added in between layers of lemons.The addition of olive oil to act as a sealant on top of the lemons but is not necessary.

    Recipe #77521

    I’ve posted this recipe as an accompaniment to my Recipe #120175 which uses Preserved Lemons. I usually buy preserved lemons at a delicatessen, but following a query during the 2005 Zaar World Tour, I decided to post this recipe for preparing them. It is from a Murdoch books’ publication: ‘Mediterranean kitchen’, and I am posting it as a recipe for any regional recipe which calls for the use of preserved lemons. In particular, preserved lemons are a specialty of Morocco. “They are traditionally served with dishes such a grilled (broiled) meats or used to flavour couscous, tagines, stuffings and casseroles They can lend an intense citrus tang to a surprising variety of savoury dishes, such as prawn (shrimp) skewers, risotto, pasta and vinaigrettes. Only the rind is used in cooking. Discard the flesh and bitter pith, rinse and finely slice or chop the rind before adding it to the dish. Preserved lemons can be stored for up to six months in a cool, dark place.” This is a recipe where to specify the preparation time is somewhat difficult. I have simply listed the initial preparation time! After this preparation, the preserved lemons won't actually be ready for use for about 6 weeks! So if you need them immediately, buy them at a delicatessen. But since they are SO easy to make, you may well want to make some for future use!

    Recipe #140971

    Preserved lemons are a popular ingredient for Middle Eastern recipes. I saw this recipe on SBS's Food Safari. It appeared in the Moroccan episode and the chef's name is Malika Ennaim. This recipe is perfect when lemons are in season Try picking unblemished fruit for best results. You could use as many lemons as you wish, however the equation will always be two teaspoons per cut lemon (as per Step 1), Step 2 will always be the same (juice of one lemon, four teaspoons of sea salt and warm water to cover lemons). Lemons will be ready in 40 days.

    Recipe #333862

    Lemons are delicious, healthy, rich in vitamin C and their use in the kitchen is not only culinary. When I saw an algerian recipe for chicken and "citrons confits", I knew I had to find a traditional recipe to be true to the recipe. I forgot where I found the original recipe but here is the way I do my preserved lemons. I keep them for about a year or so and they still are delicious. They are kept in olive oil, which adds to my need for tasty oils in my salads, soups, pastas or casseroles, after the lemons are gone. So here it is!!

    Recipe #326963

    This is Stephanie Alexander's recipe and it's one of the simplest I've seen. I have 2 jars on top of my fridge and they look great as well as adding an incredible depth of citrus flavour to foods. Let the lemons mature for at least 4 weeks before using, and the final result keeps a whole year without refrigerating, so get your old empty jars out!

    Recipe #196022

    A North African accent for a variety of dishes, from tagines and couscous to a garnish on a wood fire oven pizza. Thin-skinned Meyer lemons recommended, though Eureka works well, too. Kosher salt makes a good choice as it dissolves easier. Your jar of preserved lemons may or may not be kept refrigerated.

    Recipe #308919

    Preserved lemons, sold loose in the markets of Northern Africa and are an important ingredient of Moroccan cooking--used in a variety of tagines, stews and other dishes. Because of their one-of-a-kind texture and flavor, fresh lemon or lime juice don't make reliable substitutions. Regular lemons from the grocery work just fine and Meyer lemons add a special fruitiness to the finished pickle, so use them if you happen to find them. For the best success, make sure the lemons are completely covered with the salted lemon juice, and to prevent spoilage, only use a clean spoon or fork to remove them from the jar. Don't let the amount of salt throw you too much, the pickles are rinsed off well before being used. The pickling liquid also makes an interesting addition to dressings, sauces, or Bloody Marys. Also check out my recipe for Preserved Lemon Cheesecake.

    Recipe #334294

    Recipe #208948

    I had an idea but couldn't find a corresponding recipe ANYWHERE so I made one up. The Picky One requested I season the stuffed squash with garlic. This is what I came up with & the results were great! Vegan, too. This seems to make a lot but the 4 of us finished it all! It is satisfying without being overly filling. I want to use this vinaigrette on other things like roasted brussels sprouts.

    Recipe #494112

    2 Reviews |  By Elmotoo

    I took a bag of lima beans & a recipe from Mark Bittman's 'How to Cook Everything Vegetarian', used 3 different suggested variations then did my own tweaking to arrive at this. I went with a Middle Eastern twist. It is very lemony, thyme-y, creamy from the beans & olive oil, a bit of zip from the pepper; just delicious. And very easy. This made enough for 4 people's dinner w/out leftovers. Who knew lima beans could be SO good?? The 90 minute prep time is for cooking the beans and is approximate.

    Recipe #478894

    Recipe from Seriously Simple by D.R. Worthington. Cooking time is overnight.

    Recipe #167756

    From the October 08 issue of Vegetarian Times. I have posted this to go with my recipe Tofu with Olives and Preserved Lemons, but of course use it however you want. If you do try it, please say what you used it in or how you ate it. This recipe is untried by me so far, but I'll update when I have made it.

    Recipe #323798

    17 Reviews |  By Mirj

    This is an adaptation of Paula Wolfert's quick method, made even faster by blanching the lemons first. We love it in all kinds of salads and as a low-fat alternative to olives.

    Recipe #16603

    Preserving a Meyer lemon captures its glorious perfume. We’ve adapted cookbook author Paula Wolfert’s quick method, our favorite, and made it even faster by blanching the lemons first. The rind of a preserved lemon is a common ingredient in Moroccan dishes; we also love it in all kinds of soups, stews, and salads and as a low-fat alternative to olives. Save the pulp for Bloody Marys or anything else enlivened by a little lemon juice and salt. Tip: There are some recipes for preserving lemons that call for you to slice the lemon, but not all the way through and pack it with the salt. This is not one of them. You will need a VERY sharp knife to cut the Meyer's into wedges, as they will be especially soft after blanching them. And you want to get rid of the seeds. No preserving of the seeds. Use a flexible cutting board to cut them on so you can save some of the juice that collects from cutting them. You can use some of that to help with the packing of the lemons. This recipe is adapted from epicurious.com. You can use pint jars or quart jars, it's your preference. I used pint canning jars, and kept some and gave some away as gifts. You may prefer to use one large canning jar to pack your lemons into.

    Recipe #310624

    I printed out a recipe of Cuistot's Recipe#286145 that I wanted to make, but I had never heard of preserved lemons before. I found this recipe, which is a quick and easy way to make them. Preserved lemons typically take 4-6 weeks to cure, but this is an alternate way to make them if you can't wait that long. The "cooking time" is actually the time needed for marinating.

    Recipe #298536

    This is more a technique than "amounts" recipe though the ratio of salt to lemon must be measured. While the bottles and jars of preserved lemons in the souk are wonderful to look at, they are by in large for the tourists and at times are unhealthy. Nearly every Moroccan home which uses preserved lemon makes it's own preserved lemons and these quarters are the most common as they are ready prepared to use and serve. The entire lemon piece can be used in "some" recipes though the most common is to use only the rind. Please friends do not ask about the time I tried to eat a preserved lemon quarter "as is!!" Preserved lemons lend a wonderful tangysalt flavour to especially chicken and gorgeous with fish and soups! Make sure that when using you remove the pulp using only the rind. Enjoy! c.\2003

    Recipe #135134

    from The Cast Iron Skillet Cookbook

    Recipe #393982

    These are a traditional Moroccan seasoning which can be use to add flavor to may dishes, including soups and stews. Recipe from: The Casablanca Cookbook by Sarah Key, Jennifer Newman Brazil, Vicky Wells

    Recipe #36566

    1 Reviews |  By RachelT

    Many Moroccan and Middle Eastern recipes call for preserved lemons, lemons that have been pickled in salt and their own juices. It's quite easy to do, though takes at least three weeks before the lemons are ready to use. From Simply Recipes (http://www.elise.com/recipes/)

    Recipe #281944

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