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Name: Aziza Benchekrouns Five-Day Preserved Lemon
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1 Recipe below

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INGREDIENTS

1 Recipe below

Batch

INSTRUCTIONS

Wolfert writes: "If you run out of preserved lemons, or decide on just a few days 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 diplomats 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.

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Aziza Benchekrouns Five-Day Preserved Lemon

1 Recipe below

Wolfert writes: "If you run out of preserved lemons, or decide on just a  few days 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 diplomats 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.

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Nutrition

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Serving Size: 1 Batch (0g)
Recipe Makes: 1 Batch

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.