{"id":6564,"date":"2020-09-26T12:46:28","date_gmt":"2020-09-26T12:46:28","guid":{"rendered":"http:\/\/www.dianeduane.com\/outofambit\/?p=6564"},"modified":"2020-09-26T12:46:28","modified_gmt":"2020-09-26T12:46:28","slug":"peter-morwood-on-moroccan-preserved-lemons","status":"publish","type":"post","link":"https:\/\/www.dianeduane.com\/outofambit\/2020\/09\/26\/peter-morwood-on-moroccan-preserved-lemons\/","title":{"rendered":"Peter Morwood on Moroccan preserved lemons"},"content":{"rendered":"

Via the Man Upstairs:<\/p>\n

Here are half a dozen recipes and a few observations.<\/p>\n

I can provide Indian lime pickle recipes as well if there’s a real glut of fruit; they work perfectly for lemons, since “nimbu ka achaar” uses either or both.<\/p>\n

However they’ll require more ingredients than preserved lemons, which at their most basic don’t need any other ingredients than Lemons, Salt and Time™ (Not Thyme!)<\/p>\n

I’ve seen “fast preserved lemons” and “7-day preserved lemons”, but none will be as good as lemons left to mature and macerate in the salty acid for 3-4 weeks or longer.<\/p>\n

Various preserved lemon recipes.<\/p>\n

(1)\u00a0\u00a0\u00a0 Plain \u2013 just lemons and salt \u2013 can be used in more ways than spiced, and not restricted to North African recipes either; the most I put in mine are a few dried Thai bird\u2019s-eye chillies.<\/p>\n

(2)\u00a0\u00a0\u00a0 Try to remove all the pips when doing the initial quarter-cut; definitely remove all the pips if planning to make a pur\u00e9e.<\/p>\n

(3)\u00a0\u00a0\u00a0 Traditionally the only part used is the peel; I\u2019m non-traditional and use the lot.<\/p>\n

(4)\u00a0\u00a0\u00a0 If making more than one jar, turn the contents of one into preserved-lemon pur\u00e9e with a processor or stick mixer. Either rinse the preserved lemon pieces and add fresh lemon juice as required, or just whizz everything. Obviously once this is done you can’t rinse off the salt and brine, so adjust the salt content of recipes where it’s used accordingly. A teaspoonful is great in sauce for fish or chicken, or mixed with mayo for sandwiches, or adding a salty tangy zing to a pot of soup, or…<\/p>\n

Three recipes for plain salt and lemon:<\/p>\n

https:\/\/www.daringgourmet.com\/how-to-make-preserved-lemons-moroccan-middle-eastern-cooking\/<\/a>\u00a0 This recipe adds water to top up.\u00a0 Don\u2019t dilute the preservative. Use more lemon juice instead.<\/p>\n

https:\/\/www.thekitchn.com\/how-to-make-preserved-lemons-110714<\/a><\/p>\n

https:\/\/www.simplyrecipes.com\/recipes\/how_to_make_preserved_lemons\/<\/a><\/p>\n

Three with spices:<\/p>\n

https:\/\/www.thekitchn.com\/recipe-preserve-5236<\/a><\/p>\n

https:\/\/foodnetwork.co.uk\/recipes\/preserved-lemons\/<\/a> This also suggests topping up with water. As before, use lemon juice.<\/p>\n

https:\/\/www.bbc.co.uk\/food\/recipes\/how_to_make_preserved_01545<\/a><\/p>\n

Hope this helps!<\/p><\/blockquote>\n","protected":false},"excerpt":{"rendered":"

Via the Man Upstairs: Here are half a dozen recipes and a few observations. I can provide Indian lime pickle recipes as well if there’s a real glut of fruit;…<\/p>\n","protected":false},"author":1,"featured_media":6568,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_lmt_disableupdate":"","_lmt_disable":"","activitypub_content_warning":"","activitypub_content_visibility":"","activitypub_max_image_attachments":4,"activitypub_interaction_policy_quote":"anyone","activitypub_status":"","footnotes":""},"categories":[32],"tags":[897],"class_list":["post-6564","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-and-cooking","tag-africa"],"yoast_head":"\nPeter Morwood on Moroccan preserved lemons - Out of Ambit<\/title>\n<meta name=\"description\" content=\"Some notes about how to make Moroccan-style preserved \/ pickled lemons, and some links.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.dianeduane.com\/outofambit\/2020\/09\/26\/peter-morwood-on-moroccan-preserved-lemons\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Peter Morwood on Moroccan preserved lemons - 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