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Aziza Benchekroun's FiveDay Preserved Lemon Recipe

Aziza Benchekroun's FiveDay Preserved Lemon recipe and other tilapia recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

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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 appro imately 5 days. From _Couscous and Other Good Food from Morocco_ by Paula Wolfert. New York: Harper and amp Row, Publishers, Inc., 1987. Pg. 32. ISBN 0 06 091396 7. Posted by Cathy Harned.

Aziza Benchekroun's FiveDay Preserved Lemon recipe and other tilapia recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
530 people have voted
Last Reviewed on 2018-09-19



Wednesday, Sep 19 2018 Download & Print Aziza Benchekroun's FiveDay Preserved Lemon recipe  PDF   Tilapia recipes RSS   Thumsb up

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