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Рецепт Moroccan Preserved Lemons

This is a jar of preserved lemons - you can see the bay, cinnamon, cloves. You also see older lemons on the bottom and recent addtions on top. Lots of lemon juice required!

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Preserved Lemons are those lovely, translucent little cubes on top of this Green Pepper & Tomato Salad
This is 1/2 of 1 preserved lemon
This is 1/4 - more than enough for most uses
After rinsing well under running water, only your thumb is needed to remove the fruit from the properly preserved peel
The fruit can be added to a stew, a sauce, a Moroccan tagine - or simply discarded
The rind is now ready to dice
A cross-section of the preserved rind shows the penetration of the brine - you lemons will look like this after 30 days
Easier than a knife through warm butter, you quickly dice the lemon - this shows 1/4 of 1 lemon, with 1/8 of 1 lemon diced
Preserved lemons are also used in many French dishes, and this recipe will work perfectly with those recipes
1/4 of 1 Preserved Lemon will generate dozens of small diced gems to sprinkle on salads, use in stews or enhance a soup
The Flag of Morocco

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