Aziza Benchekroun’s Five-day Preserved Lemon Special

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Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Fruits	Moroccan	Fruits, Jams, Sauces	1	Batch

INGREDIENTS

Recipe below

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.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip

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