Ok MG, I got organic lemons and jars and such

gebuh · January 19, 2014, 08:03:34 PM

how do I make preserved lemons? I found some recipes, the ones that call for cinnamon, coriander, etc look interesting, but I learned about them from you so I was hoping maybe you had some tips.

moroccangirl · January 20, 2014, 06:17:52 AM

I don't make them because dh can't stand them. But Moroccan preserved lemons never ever call for cinnamon or coriander. Just lemons and salt. Here is a recipe. I like cookingwithalia.com because all of her recipes are pretty authentic.
http://www.cookingwithalia.com/salads/moroccan-preserved-lemons.html

caribougrrl · January 20, 2014, 06:45:52 AM

I do them with salt only too.

I have some vague plans for doing a batch with spices, but I worry I won't like them.

onawhim · January 20, 2014, 08:31:17 AM

salt only

gebuh · January 20, 2014, 10:02:32 AM

Ok, salt only it is. I'll make a batch tonite.

radial · January 20, 2014, 12:15:44 PM

I thought you were supposed to use Meyer lemons. I can't ever find them around here, so haven't tried this yet. Might have to break down and use regular lemons.

caribougrrl · January 20, 2014, 12:35:49 PM

Quote from: radial on January 20, 2014, 12:15:44 PM
I thought you were supposed to use Meyer lemons. I can't ever find them around here, so haven't tried this yet. Might have to break down and use regular lemons.

that's true if you want preserved meyer lemons... I use regular lemons normally

The next time grapefruit are cheap around here, I'm going to give them a try. I won't hold my breath though, the last time I saw grapefruit on sale, it was still $1.50 per grapefruit.

moroccangirl · January 20, 2014, 02:10:32 PM

Quote from: radial on January 20, 2014, 12:15:44 PM
I thought you were supposed to use Meyer lemons. I can't ever find them around here, so haven't tried this yet. Might have to break down and use regular lemons.

Well, there are no Meyer Lemons in Morocco, so.....

moroccangirl · January 20, 2014, 02:11:06 PM

Quote from: caribougrrl on January 20, 2014, 06:45:52 AM
I do them with salt only too.

I have some vague plans for doing a batch with spices, but I worry I won't like them.

I would think that the extra spices would limit what you could use them in.

onawhim · January 20, 2014, 02:19:54 PM

I think Meyer lemons are milder in flavour so maybe they are a good beginner preserved lemon

moroccangirl · January 21, 2014, 01:35:25 AM

Quote from: onawhim on January 20, 2014, 02:19:54 PM
I think Meyer lemons are milder in flavour so maybe they are a good beginner preserved lemon

Well that's a good point. Because preserved lemons taste, to me, like lemon pledge. Not that I've ever tasted lemon pledge. But I think that's what it would taste like. I don't really like them but probably because my mom never really cooked with them while I was growing up. My sister, on the other hand, will eat them straight out of the jar. Blech.

onawhim · January 21, 2014, 08:08:49 AM

You do need a light hand with them for sure. IMO.

gebuh · April 08, 2014, 09:51:10 PM

Quote from: moroccangirl on January 21, 2014, 01:35:25 AM
Well that's a good point. Because preserved lemons taste, to me, like lemon pledge. Not that I've ever tasted lemon pledge. But I think that's what it would taste like. I don't really like them but probably because my mom never really cooked with them while I was growing up. My sister, on the other hand, will eat them straight out of the jar. Blech.

I opened the jar last night and used it in a vegan tagine - I think they might need to sit a bit longer but HOLY SHIT! those things are tasty. I ate more than I put in the tagine, which turned out awesome!!!!
I will definitely keep making these. But I agree about the lemon pledge - the first bit I ate kinda tasted like that, but it grew on me and the guts are delish. They add that certain something to the tagine (I diced the skin really tiny).

radial · April 08, 2014, 09:55:57 PM

Ha, how timely. I bough a bunch of Meyer lemons and a bigass jar just the other day with the idea of making some preserved lemons. Maybe this weekend.

caribougrrl · April 09, 2014, 06:45:17 AM

we recently tried a batch similiar to the Indian-spiced ones here: http://debjanidass.wordpress.com/2013/09/22/1578/... completely different than the straight up salt & lemons we usually do (we did some of those too!), and very very tasty... looking forward to our next curry just for an excuse to chop up some preserved lemon

moroccangirl · April 10, 2014, 01:33:50 PM

Y'all are making me want to try it again.

gebuh · May 27, 2014, 10:25:45 PM

Quote from: caribougrrl on April 09, 2014, 06:45:17 AM
we recently tried a batch similiar to the Indian-spiced ones here: http://debjanidass.wordpress.com/2013/09/22/1578/... completely different than the straight up salt & lemons we usually do (we did some of those too!), and very very tasty... looking forward to our next curry just for an excuse to chop up some preserved lemon

this link is broken, do you have another one?

caribougrrl · May 28, 2014, 07:15:19 AM

Quote from: gebuh on May 27, 2014, 10:25:45 PM
this link is broken, do you have another one?

huh.

I got to it by searching her site for preserved lemon, but the url is what I posted earlier, so my poor technical skills don't know what to say about that

maybe the search results link will work: http://debjanidass.wordpress.com/?s=preserved+lemon&submit=Search