INGREDIENTS

INSTRUCTIONS

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

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