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  Recipe Home » Sauces » Aziza Benchekroun's Five-Day Preserved Lemon
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  Aziza Benchekroun's Five-Day Preserved Lemon
  Category: Sauces
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 228
Ingredients:
1 Recipe below
Instructions:
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 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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