Aziza Benchekroun's Five-Day Preserved Lemon

Title:
Aziza Benchekroun's Five-Day Preserved Lemon

Yield:
1 Batch

Categories:
Sauces,
Fruits,
Jams




Ingredients:





     1    Recipe below






 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